- 220 g caster sugar
- 2 free-range eggs
- 1 T good-quality raspberry jam
- 175 g cake flour
- ½ t bicarbonate of soda
- ¼ t salt
- 2 T butter, plus extra for greasing
- 1 T vinegar
- ½ cup milk
- 50 g dried sour cherries
- 100 g good-quality white chocolate, smashed and melted
- 2 T pear liqueur
- ¼ cup cream
- For the pears:
- 2 T butter
- 2 T runny honey
- 2 cinnamon quills
- 4 cloves
- 2 pears, quartered
Preheat the oven to 190°C. Add the caster sugar, eggs and raspberry jam to a large mixing bowl and beat until pale and fluffy. In a separate bowl, sift the cake flour, bicarbonate of soda and salt, then whisk to combine.
In a small saucepan over a low heat, melt the butter, then stir in the vinegar and milk, mixing until combined. Add the dry mixture to the sugary egg mixture and combine.
Add the buttery milk mixture and whisk until a smooth batter forms, then add the cherries. Grease individual moulds or bowls and pour in the mixture.
Bake for 25 to 30 minutes, or until sticky brown in colour and an inserted skewer comes out clean. In a bowl, mix the melted chocolate, pear liqueur and cream.
To make the pears: To a pan over a medium to low heat, add the butter, honey and spices. Mix until melted and caramel in colour, then add the pears. Cook until softened and coated with sauce.
To serve: Drizzle the chocolate sauce over the malva cakes and top with sticky sweet pears.
Per serving: 3068.8 kJ, 7.9 g protein, 31.5 g fat, 105.8 g carbs