In amongst all the Spanish recipes that I've been trying this weekend, I also tucked in a final South African one - a dessert called Malva. I was expecting it to come out with the consistency of a Victoria sponge so I thought it was a flop when I took it out of the oven, but it's a stodgier texture like sponge pudding - utterly delicious when served warm.
for the cream :
15 tbsp rooibos tea
25cl thick crème fraîche
150g caster sugar
for the cake :
1tbsp apricot jam
1tsp bicarbonate of soda
a pinch of salt
1tbsp white vinegar
Preheat the oven to 175°C.
Beat the egg, sugar and jam together until it turns into a light, pale yellow consistency,
Mix the flour, bicarb and salt in a bowl.
Over a low heat, melt the butter then mix in the vinegar.
Add half of the milk to the egg/sugar and mix. Add half of the flour and mix. Repeat with the rest of the milk and flour. Add the butter/vinegar and mix.
Pour the mixture into a greased cake tin. Put in the oven for about 45 minutes until the tip of a knife comes out clean.
For the cream :
Boil some water and as soon as it starts bubbling, add the rooibos and allow to infuse for 5-10 minutes. (The longer you leave it, the stronger the taste of rooibos will be.)
In a large bowl, mix the crème fraîche, butter (chopped into small cubes), sugar and still-boiling rooibos. Whisk vigorously until perfectly blended.
Serve a piece of cake and pour a few spoonfuls of cream on the top and sides.
We didn't like the idea of a tea-flavoured cream so we just squeezed strawberry ice cream syrup or maple syrup on top which worked really well. If you have any leftover, it can be sliced up and reheated for 30 seconds in the microwave before serving the next day.
Other South African recipes you may be interested in :