Ingredients
Original recipe: 8 servings. Ingredient amounts scale below; the method is written for 8 servings. For larger amounts, use separate batches and check doneness.
- 150 gAll-purpose flour
- 1 tspBaking soda
- ¼ tspFine salt
- 150 gSugar, divided
- 1 eachLarge egg
- 2 tbspApricot jam
- 80 gUnsalted butter, divided
- 150 mlWhole milk
- 1 tbspWhite wine vinegar
- 200 mlHeavy cream
- 60 mlWater
- 1 tspVanilla extract
Make it
- Heat the oven to 180°C/350°F and grease a 20-cm square baking dish with 5 g of the butter. Whisk the flour, baking soda and salt together in a bowl.
- In another bowl, beat the egg with 100 g of the sugar and the jam until lighter. Melt 25 g butter and whisk it in with the milk and vinegar. Fold in the flour mixture just until no dry patches remain.
- Pour into the prepared dish and bake for 30–35 minutes until well browned, springy in the center and a skewer inserted in the cake comes out without wet batter.
- While the sponge bakes, heat the cream, water, remaining 50 g sugar and 50 g butter in a saucepan. Simmer for 2 minutes, stirring until the sugar dissolves, then stir in the vanilla.
- Prick the hot sponge all over with a skewer and slowly pour on the warm sauce, pausing for it to absorb. Rest for 10 minutes before spooning into eight portions.
Ingredients, recipe context & sources
Ingredient flags: Milk, Eggs, Wheat. Check packaged ingredients and cross-contact.
This is an original Livura home-cooking interpretation, not yet independently kitchen-tested. Source links provide dish and cultural context; the recipe wording and quantities are Livura’s.