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Savarin Recipe

Updated on November 10, 2014

French Savarin

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
  1. Mix 6 tbsp of water with the yeast and 1 tsp sugar. Let rest for about 10 minutes until bubbles appear.
  2. Add the egg, butter and flour and mix well. Let the batter rest covered for about an hour.
  3. 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.


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