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Savarin

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

  1. Mix the cake flour, salt and sugar together. Add the Anchor Instant Yeast and mix.
  2. 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.
  3. 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.
  4. Bake in a preheated oven at 180 °C / 350 °F for 15 – 20 minutes.
  5. 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.
  6. Place on a serving plate and decorate with whipped cream and fresh fruit.
Savarin