Recipe by Chef Phenyo

by Tia

Makes 8 – 10 slices


For the Malva sponge

  • 2 cups (250g) self-raising flour
  • 1 teaspoon bicarbonate of soda
  • 5 cubes butter (soften)
  • ¾ cup brown sugar
  • 2 eggs (room temperature)
  • 2 tablespoons apple cider vinegar
  • 3 tablespoons apricot jam
  • 1 ½ cups (375 ml) full cream milk

For the syrup

  • 1 cup (250 ml) milk
  • ¼ cup Amarula cream liqueur (Ethiopian coffee)
  • 1/3 cup sugar
  • 5 tablespoons/ cubes butter

For the cheesecake filling:

  • 230g cream cheese
  • ¼ cup (62 ml) condensed milk
  • 50 ml Amarula cream liqueur (Ethiopian coffee)
  • ½ cup powdered sugar

For the garnish

  • White chocolate shavings
  • Cookie crumbs


  1. Preheat oven to 180oC.
  2. Mix softened butter and sugar thoroughly in a large bowl and whisk in the eggs. Add apple cider vinegar, apricot jam, milk and Amarula cream liqueur. Mix thoroughly before sifting in the flour and bicarbonate of soda.
  3. Grease a round baking pan and fill a third of the pan with the Malva batter. Bake at 180oC for 15-18 minutes.
  4. While the Malva bakes, in a saucepan add milk, Amarula cream liqueur, sugar and butter and whisk thoroughly. Leave to simmer for 5 minutes over medium heat.
  5. Once the Malva sponge is ready, poke holes all over it using a toothpick or fork. Drizzle the desired amount of syrup all over the Malva sponge.
  6. Leave to cool and then place in the refrigerator without removing the pudding from the baking pan.
  7. Whip the cream cheese for 5 minutes using a stand or hand mixer to make the cheesecake. Add the condensed milk and Amarula cream liqueur and whisk thoroughly.
  8. Remove the Malva pudding from the refrigerator and spread the cheesecake batter over the pudding. Garnish with white chocolate or cookie crumbs.
  9. Leave to set in the refrigerator overnight.
  10. Serve cold or warm up a slice in the microwave for 20 seconds.

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