Indulgent South African malva pudding cake and it's gluten free
One of my May 2018 recipes for Beyond Celiac (formerly National Foundation for Celiac Awareness). I made this on NH's ABC WMUR's Cooks Corner on Monday 30 April. The crew love me to make desserts and it all disappears even though they know it's gluten free.
This is also one of the dishes I make for the buffet to accompany my South Africa talk, photos and videos (including my petting 4 month old white lion cubs and Ken petting 12 year old cheetah purring like a lawn mower – all in a sanctuary. ) Contact me for similar program (and Lithuanian program) for your library, Corporate, Women's clubs.
I've never tasted the wheat flour version, but girlfriend who made wheat flour version approved of my gluten free version. This quantity would also make 2x8x8" brownie pans size, stab with fork over cooked cake and pour over sauce until saturated and you will still have leftover sauce. I find this rich cream sauce doesn't absorb into a bundt cake as easily as my juice and liqueur versions. This is meant to be comfort food using familiar everyday ingredients, but with this sauce it is not low cal.
For my talks on South Africa with a gluten free buffet, I make 2 x 8x8 pans from this recipe, cooked for about 25 minutes, removed from oven, then poured over sauce.
In England we used to make different liqueur versions of this for weddings in a 16 inch square deep cake pan using a complete bottle of sherry or brandy until the cake was literally sitting in a puddle of alcohol laced syrup.
I made this for a Bridal Shower with Bride and Mother of the Bride, both celiac disease, with orange juice and orange liqueur. I left my kitchen aid beating the completed batter and it was the fluffiest version yet.
Cake:
1+ ½ sticks melted butter (6oz, 170 g) very soft (Earth Balance is a good substitute. You can use melted coconut oil but coconut flavor was obvious to me unless you use strong orange or coffee version)
¾ c sugar (6 oz, 170g) Use light brown sugar by weight for more flavor.
3 extra large eggs or 4 large eggs
1 tbsp (15 ml) gf vanilla extract
2 tbsp (30ml) apricot jam – this makes cake browner
Zest of one large orange - I would prefer to include orange but traditional Malva pudding doesn't.
1/3 c almond flour 1+1/4 oz/35 g
1 c, 4+1/2 oz King Arthur gluten free flour (no xanthan gum, all purpose)
4 tsp (20ml) gf baking powder
pinch of salt
1 tbsp (15ml) milk
no xanthan gum.
Syrup:
1+1/2c (12 fl oz, 360 ml) cream
1/2 c (4 fl oz, 120 ml) milk
1 stick (4 oz, 112 g ) butter
1 tsp (5 ml) vanilla extract
1/2 c (4 oz, 112g) light brown sugar.
I used light brown sugar for both cake and sauce for more flavor, wheat version used just white/granulated sugar.
I would like to add Amarula, a South African liqueur, that some on line recipes include. You can buy it in US.
with fresh mango and flowers to garnish from garden.
1. Preheat oven to 350*/180* and grease and gf flour a 10”/25 cm across the top bundt pan with food spray. A spring form pan can also be used but the cake would then have to be placed in a different container for the syrup to soak in.
2. Place melted butter, sugar, eggs, vanilla extract, flour, almond flour, baking powder, milk and salt in mixing bowl and beat with electric mixer until soft, fluffy and creamy - at least 3 minutes. (Stir in orange zest, it tends to stick to beaters and you then have to scrape zest off. If you added orange zest) Don’t skimp on this beating. Mix will look whiter as air is beaten in. It might look slightly curdled but that won't affect taste or texture. When I walked away from stand mixer and it beat longer, the texture was even lighter when cooked.
3. Spoon batter into prepared bundt pan,(it will only about half fill pan) smooth top and bake in preheated oven for approx. 30-40 minutes until cake is well risen, deep golden brown and deeper brown around the edges. It might have a crack in the middle but this will be hidden when you invert the cake. Note: a dark pan will darken cake sooner.
4. Remove cake from oven and leave to cool in pan for 10 minutes. Then use a thin spatula or thin plastic knife to release all edges of cake including center hole.
6. Turn cake out of pan onto plate. There is no need to let cake cool further.
7. While cake is baking, make syrup by dissolving sugar slowly in cream, milk, butter and vanilla, bring to the boil and simmer gently for 1 minute. Remove from heat, cool for a few minutes ( and add alcohol if using). I like to use an immersion blender to blend the sauce or it sometimes looks curdled.
8. Pour half of prepared syrup into bundt pan and return cake to bundt pan. (no need to wash pan first). Pour half of remaining syrup over cake and leave in pan for about 10 minutes until cake has absorbed all syrup. It will look as if it is swimming in liquid at first. For 8x8 pans don’t turn cake out, just stab with fork, and pour sauce over. Serve straight from 8x8 pan.
9. Carefully turn out onto serving plate (otherwise it might break) and leave to finish cooling. Don’t leave it in the bundt pan to cool, it becomes difficult to turn out. Most recipes like to serve it with extra cream, ice cream, English custard. Not low cal.
