Malva pudding, a sweet favorite from Namibia

On my last culinary trip, I discovered a gem from Southern Africa: Malva Pudding . It's an ultra-moist, almost spongy cake that, as soon as it comes out of the oven, is immediately bathed in a creamy vanilla sauce (a bit like Tres Teches ). Inherited from its South African neighbors and passionately adopted by Namibian families, Malva Pudding has become the undisputed king of desserts, from Windhoek to the misty shores of Swakopmund. Traditionally rich in wheat, I reworked this recipe to be 100% gluten-free, without losing an ounce of its legendary deliciousness. And I must tell you, it's a success! The secret to this cake is the combination of apricot jam and baking soda, which creates an airy and wonderfully moist texture. Get your spoons ready, because this pudding is about to become your new favorite after-dinner treat!

Preparation time: 15 minutes

Cooking time 30 minutes

Rest time: 10 minutes

Total time 55 minutes

Cooking method: Traditional

Difficulty: Beginner

Servings: 6

Special diet: suitable for gluten-free diet

Ingredients

For the cake

50g of quinoa flour
80g of wholegrain rice flour
120g of coconut sugar
1 large egg
1 tbsp apricot jam (25 g). (the crucial ingredient for the taste!)
1 tsp of baking soda.
1 tbsp of white vinegar, cider or lemon juice.
15g of melted butter.
180 ml of milk
1 pinch of salt.

For the sauce

100 ml of liquid cream.
30g butter .
50 g of sugar.
100 ml of milk.
1 tsp of vanilla extract.

Preparation

1
Preheat your oven to 180°C. In a bowl, beat the egg with the sugar until the mixture turns pale. Add the apricot jam and the melted butter.
2
In a glass, mix the milk with the vinegar or lemon and the baking soda (it will foam slightly, that's normal, that's what will make your cake rise)
3
Alternately incorporate the flour (and salt) and the milk mixture into your egg mixture. Mix gently until you obtain a smooth batter.
4
Pour into a greased ovenproof dish or a silicone mold. Bake for approximately 30 to 35 minutes. The cake should be golden brown and springy to the touch.
5
While the cake is baking, bring all the sauce ingredients to a boil in a saucepan. Reduce the heat and simmer for 2 minutes until the sugar is dissolved.
6
As soon as the cake comes out of the oven, prick the entire surface with a fork. Slowly pour the hot sauce over the cake. Let it rest for 10 minutes: the cake will absorb all the sauce.

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