Savarin

The Method for Savarin

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1. Mix the flour, yeast, 1 tbsp sugar and salt in a bowl. Add the milk and eggs and beat for 5 minutes to a thick batter. Beat in the butter.

   Mark done Start 5 min timer

2. Cover and leave in a warm place for 1 hour until doubled.

   Mark done Start 1 hr timer

3. Heat the oven to 190°C / 375°F. Grease a 22 cm ring mould, beat the batter briefly and spoon it in. Leave for 20 minutes.

   Mark done Start 20 min timer

4. Bake for 25 minutes until golden and risen. Turn out onto a rack set over a tray.

   Mark done Start 25 min timer

5. Boil the 200 g sugar, water and orange zest for 5 minutes. Take off the heat and stir in the rum.

   Mark done Start 5 min timer

6. Spoon the warm syrup over the warm cake in stages for 15 minutes. Brush with warmed jam and fill the centre with cream and strawberries.

   Mark done Start 15 min timer

Things to Watch For

1. Soak the cake while it is still warm.
2. Spoon the syrup on in stages so it is absorbed evenly.
3. Fill with cream and fruit just before serving.

What to Serve It With

Whipped cream · Fresh berries · Coffee

Keeping Savarin

Best on the day. Keeps for 1 day in the fridge once filled.

Quick Answers

Nutrition per Serving

No nutrition figures are given for this recipe: they cannot be worked out reliably from its ingredient list (some ingredient lines cannot be read). Why some recipes have none.