Malva Pudding

Makes: 8 to 16 servings (one 8-inch cake)

Total time: 1 hour

For the cake:

Butter or nonstick baking spray, for the pan

3/4 cup plus 2 tablespoons all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

3/4 cup sugar

3/4 cup whole milk

2 large eggs

1 teaspoon kosher salt (such as Diamond Crystal) or 1/2 teaspoon fine salt

1 tablespoon unsalted butter, melted and cooled

1 tablespoon apricot jam

1 teaspoon apple cider vinegar

For the glaze:

2/3 cup heavy cream

2/3 cup sugar

6 tablespoons cold unsalted butter, diced

1 teaspoon kosher salt (such as Diamond Crystal) or 1/2 teaspoon fine salt

Pickled apricots and vanilla gelato or ice cream, for serving (optional; see note)

1. Make the cake: Position a rack in the center of the oven and heat the oven to 375 degrees. Coat an 8-inch square cake pan with butter or nonstick baking spray.

2. In a small bowl, whisk the flour, baking powder and baking soda.

3. In a stand mixer fitted with the whisk attachment, or in a medium bowl if using an electric handheld mixer, beat sugar, milk, eggs and salt on medium speed until pourable and smooth, about 2 minutes. Add butter, jam and vinegar, and whisk on high speed until well combined, 30 seconds.

4. Add flour mixture in thirds, mixing on medium speed between additions and scraping bowl as needed. Whisk just until no streaks of flour remain and batter is smooth. Pour batter into prepared pan.

5. Bake until golden brown on top and a cake tester or skewer inserted in the center comes out clean, 20 to 30 minutes. Let the cake cool in the pan on a wire rack until slightly warm, about 15 minutes.

6. While the cake is cooling, make the glaze: In a medium saucepan, combine the cream, sugar, butter, salt and 3 tablespoons water. Warm over medium-low heat, whisking gently, until the butter melts and the mixture is smooth, about 3 minutes. Remove from the heat and cover to keep warm if needed.

7. Use a toothpick to poke small holes throughout the cake. Slowly pour all of the glaze evenly over the surface. It will pool on top; give it a few minutes to allow it to soak completely into cake. Cut into large or small pieces to serve warm. The pudding will keep in the refrigerator in an airtight container for up to 1 week. Reheat by microwaving until warm, 10 to 15 seconds.

Note: Eric Adjepong serves malva pudding with sliced pickled apricots. If you’d like to make the apricots, bring 2/3 cup rice vinegar, 3/4 cup sugar, 1/2 teaspoon kosher salt, 1 small cinnamon stick, 2 allspice berries and 2 bay leaves to a boil in a small saucepan, stirring to dissolve the sugar. Pour over 8 ounces of dried or dehydrated apricots in a pint jar or container, cover and refrigerate for at least 8 hours and up to 2 weeks.

— Recipe from Eric Adjepong; adapted by Genevieve Ko