Savarin
Syrup-soaked yeast ring cake
Savarin: French yeast ring cake soaked in syrup, with cream and fruit (alcohol-free)
FrenchThe savarin was created in Paris in the 1840s by the Julien brothers, pâtissiers who named it after the gastronome Brillat-Savarin, and it is a light, yeasted ring cake soaked in warm syrup and filled with whipped cream and fresh fruit, served at family celebrations. The traditional syrup is flavoured with rum; this version uses orange and vanilla so the whole family can share it, and adults can add a little dark rum to the syrup off the heat. The common mistake is soaking a warm cake, which falls apart. Chef's tip: soak the cake when it is cold and the syrup is warm, ladling slowly until it feels heavy.
- Total time
- 175 min
- Difficulty
- hard
- Serves
- 8
Ingredients
For the cake
- 9 oz strong white flour
- ¼ oz instant dried yeast
- ⅔ oz caster sugar
- 1 pinch salt
- 4 eggs
- ¼ cup lukewarm milk
- 2 ⅞ oz unsalted buttermelted and cooled
For the syrup
- 9 oz sugar
- 2 cups water
- 3 tbsp dark rum, for an adults-only version (optional)added off the heat
To serve
- 10 ½ oz fresh berries or sliced fruit
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Method
0/6 doneStep 1: Beat the 9 oz strong white flour, ¼ oz instant dried yeast, ⅔ oz caster sugar, 1 pinch salt, 4 eggs and ¼ cup lukewarm milk with a wooden spoon or mixer for 5–8 minutes into a soft, elastic, sticky batter. Beat in the 2 ⅞ oz unsalted butter.
10 minStep 2: Spoon into a well-buttered 22 cm savarin ring, cover and leave for 45–60 minutes until it rises almost to the top.
60 minStep 3: Heat the oven to 375°F (350°F fan) and bake for 20–25 minutes until deep golden and hollow-sounding. Unmould and cool completely on a rack.
25 minStep 4: Boil the 9 oz sugar, 2 cups water, 1 orange, zest strips and juice and 1 vanilla pod, split for 3 minutes. Take off the heat; stir in the 3 tbsp dark rum, for an adults-only version now if making an adults-only cake.
5 minStep 5: Set the cake on a rack over a tray and ladle the warm syrup over slowly, re-using what drips through, until it is fully soaked. Move to a plate.
10 minStep 6: Fill the centre with the 1 cup double cream, whipped with 1 tbsp icing sugar and 10 ½ oz fresh berries or sliced fruit and serve the same day.
Nutrition per serving
- Calories
- 380 kcal
- Protein
- 7 g
- Carbs
- 52 g
- Fat
- 16 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does savarin take?
- About 175 minutes in total: 150 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of caster sugar?
- Caster sugar, same amount.
- What can I use instead of eggs?
- 1 tbsp ground flaxseed + 3 tbsp water per egg, left for 5 minutes (baking only; vegan).
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