Prep 15 mins (plus proving, cooling, soaking)
Cook 30 mins
The savarin is a yeasted cake baked in a ring tin and soaked in a rum-spiked syrup. It’s closely related to the baba, or rum baba, which is baked in dariole moulds to give its characteristic Champagne cork shape. The savarin’s combination of boozy syrup-soaked cake, Chantilly cream and fresh blackberries is heavenly.
Fresh blackberries, to serve
7g (about 1 sachet) dried yeast
160g plain flour, sifted
50g butter, melted
1 tbsp caster sugar
350g caster sugar
100ml golden rum
300ml thickened cream
1-2 tbsp icing sugar, to taste
Seeds from ½ vanilla bean
1. For savarin dough, combine yeast and milk in the bowl of an electric mixer. Set aside until foamy (5 minutes). Add remaining ingredients and mix with a paddle attachment until a sticky, elastic dough forms (5 minutes). Cover and set aside until doubled in size (1 hour).
2. Spoon dough into a buttered and floured Bundt pan. Cover and set aside to prove again until doubled in size (40 minutes). Meanwhile, preheat oven to 180°C.
3. Bake savarin until top is golden and a skewer inserted withdraws clean (20-25 minutes). Cool briefly in tin, then turn out onto a wire rack to cool completely.
4. Meanwhile, for rum syrup, bring sugar and 500ml water to a simmer over medium heat. Add rum and stir to combine. Cool syrup briefly. Place the savarin in a deep container just large enough to fit the cake snugly, then pour the warm syrup slowly over the cake. Set aside to soak, carefully turning once, until the cake is soaked to your liking (at least 10 minutes, longer for a wetter cake).
5. For Chantilly cream, whisk ingredients in a bowl until soft peaks form.
6. Remove savarin from syrup and transfer to a platter using spatulas (be careful, the cake is delicate, particularly if you’ve soaked it for a long time). Top with Chantilly cream and raspberries and serve.
Recipe and image by Eatable.