Makes: 1 Savarin Oven: 180 °C / 350 °F
Preparation Time: 1 hour 15 minutes Baking Time: 15 – 20 minutes
Ingredients
| 240 | g | Cake flour ( 2 x 250 ml / 2 cups ) |
| 2 | ml | Salt ( ¼ tsp ) |
| 60 | ml | Castor sugar ( 4 tbsp ) |
| 10 | g | Anchor Instant Yeast ( 1 packet ) |
| 125 | ml | Lukewarm milk ( ½ cup ) |
| 125 | g | Margarine, melted |
| 60 | ml | Lukewarm water ( ¼ cup ) |
| 2 | Large eggs, beaten |
| 15 | ml | Cherry liqueur ( 1 tbsp ) ( optional ) Fresh cream, whipped Fresh fruit |
Syrup
Bring 250 ml ( 1 cup of water ), 185 ml ( ¾ cup ) sugar and 15 ml cherry liqueur ( 1 tbsp ) ( optional ) to the boil. Pour over the Savarin, whilst still hot.
Method
- Mix the cake flour, salt and sugar together. Add the Anchor Instant Yeast and mix.
- Mix milk, margarine, water and beaten egg together and add to the flour mixture to form a batter. Beat the batter until smooth. Cover with greased plastic and rest for 10 – 15 minutes. Knock the batter down, add the liqueur and stir.
- Pour the batter into a 20 cm-ring-pan, cover with greased plastic and leave in a warm place to rise, for about 20 minutes.
- Bake in a preheated oven at 180 °C / 350 °F for 15 – 20 minutes.
- Turn out of the pan and drizzle the syrup over the Savarin, until well soaked. Prick the top of the Savarin with a toothpick for the syrup to soak through.
- Place on a serving plate and decorate with whipped cream and fresh fruit.
