Savarin is a very popular dessert cake, easily prepared ahead of time. Is is a yeast cake soaked in plenty of syrup, usually with the addition of rum or flavoured liqueur. I made this without alcohol so that it is family-friendly. Often, it is orange flavoured with added Grand Marnier. It is supposed to be baked in a savarin mold which is ring mold approx. 8 inches in diameter. I had to use my Bundt form which is much bigger and could have easily held double the batter. So if you need it to serve more than 6 people, you should consider making twice the amount written in the recipe.
- 6 tbsp warm water
- 1 1/2 tsp active dry yeast
- 1 tsp sugar
- 1 egg
- 3/4 cup flour
- 2 tbsp butter
- 2 cups water
- 1 cup sugar
- Mix 6 tbsp of water with the yeast and 1 tsp sugar. Let rest for about 10 minutes until bubbles appear.
- Add the egg, butter and flour and mix well. Let the batter rest covered for about an hour.
- Fill the savarin into a buttered ring mold and bake for 20 mintues at 350 degrees. Unmold and let cool.
For the syrup, bring 1 cup sugar and 2 cups water to a boil and let boil for 1 minute. Put the cooled savarin back into the ring mold and slowly pour the hot syrup on top. Optional: You can add 3 tbsp of your choice of alcohol and add it to the cake. Let cool completely.
Invert the savarin onto a serving platter, fill the middle with fruit and serve with whipped cream.