- Ingredients:

• Malva Pudding: Nonstick baking spray, for the cake pan; 3/4 cup plus 2 tablespoons (105 grams) all-purpose flour; 2 teaspoons (8 grams) baking powder; 1/2 teaspoon (3 grams) baking soda; 3/4 cup (150 grams) sugar; 2 large eggs; 3/4 cup (188 grams) whole milk; 1 teaspoon (3 grams) kosher salt; 1 tablespoon (14 grams) unsalted butter, melted; 1 teaspoon (4 grams) apple cider vinegar; 1/2 teaspoon (15 grams) apricot jam

• Glaze: 2/3 cup (135 grams) heavy cream; 2/3 cup (112 grams) sugar; 6 tablespoons (85 grams) cold unsalted butter, diced; 3 tablespoons (45 grams) water; 1 1/2 teaspoons kosher salt

• Macerated Strawberries: 1 pound strawberries, hulled and sliced in 4; 1/2 cup sliced dried apricots; 2 tablespoons sugar, plus extra as needed; 1 teaspoon lemon zest; 1 teaspoon fresh lemon juice (just a squeeze); 1 pinch kosher salt, optional

- Method:

• For the malva pudding: Position a rack in the center of your oven and heat to 375 degrees F. Spray an 8-by-8-inch cake pan with nonstick baking spray.
• In a small bowl, whisk together the flour, baking powder and baking soda, and set aside.
• In a stand mixer fitted with the paddle attachment, or using an electric hand mixer, beat the sugar, eggs, milk and salt on medium speed until the mixture is pourable, about 2 minutes. Mix in the melted butter, vinegar and apricot jam.
• Add the flour mixture in thirds and mix until smooth and lump-free. Pour the batter into the prepared pan. Bake the cake until it is golden on top and a cake tester comes out clean or with a few moist crumbs, 20 to 30 minutes.
• For the glaze: While the cake is baking, heat the cream, sugar, butter, water and salt in a medium pot over medium-low heat, whisking gently until the butter is melted and the mixture is smooth, about 3 minutes. Remove from the heat and cover to keep warm while the cake bakes. It should equal about 1 1/2 cups of glaze.
• For the macerated strawberries: Toss the strawberries and dried apricots with the sugar, lemon zest, lemon juice and salt, if using.
• Place the cake on a wire rack and let cool until slightly warm, about 15 minutes, then use a toothpick to poke small holes throughout the cake. Pour all of the glaze evenly over the surface of the cake. Allow the glaze to soak into the cake for 2 minutes, then slice into 8 large squares (or 16 small ones) and serve with the macerated strawberries.
• Store leftovers in an airtight container or store squares wrapped in plastic wrap. They will last in the refrigerator for 1 week.