Ingredients
Sponge:
- 250 ml castor sugar
- 2 eggs
- 300 ml flour
- 5 ml bicarbonate of soda
- Pinch of salt
- 30 ml butter
- 15 ml apricot jam
- 8 ml vinegar
- 150 ml milk
- Gooseberries or fresh figs for garnishing
Sauce:
- 150 g butter
- 250 ml sugar
- 400 ml Amarula
Amarula crème Anglaise (makes 1 litre):
- 400 ml Amarula
- 600 ml milk
- 160 g castor sugar
- 10 egg yolks
Sponge:
Preheat the oven to 180˚C. Whisk the eggs and castor sugar until creamed. Sieve the dry ingredients together in a separate bowl. Melt the butter and jam over a low heat and then remove from the heat and add the milk and vinegar. Fold everything together, fill 12 dariole moulds and bake in the oven for approximately 15 minutes until golden brown. Remove from the oven and cover immediately with the malva sauce (recipe below).
Sauce:
Combine all ingredients in a pot and boil. Pour over sponge as soon as it comes out of the oven.
Amarula crème Anglaise (makes 1 litre):
Combine all ingredients in a bowl and cook over a double boiler whisking frequently until the mixture is thick enough in consistency to coat the back of a spoon.
To serve, turn the sponge out of the moulds, cover with the sauce and plate with Amarula crème Anglaise. Garnish with gooseberries or fresh figs.
Makes 12 standard dariole moulds.
