Savarin au rhum, a yeast cake moistened with a syrup, is like a large rum baba, a great French classic from the Lorraine region. You'll need a 20 cm buttered ring tin and a piping bag without a nozzle for this recipe.






Skill level

Average: 2.6 (8 votes)


  • 7–10 g sachet dry yeast 
  • 50 ml warm milk 
  • 200 g plain flour, sifted 
  • 3 large eggs 
  • 90 g unsalted butter, slightly softened 
  • 330 g (1½ cups) sugar 
  • 500 ml (2 cups) water 
  • 1 lemon, rind grated 
  • 60 ml (¼ cup) rum
  • 1½ cups whipped cream
  • 400 g raspberries

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Resting time 1 hour 30 minutes

Dissolve the yeast in the warm milk.

Using an electric mixer fitted with a beating attachment, place the flour, yeast and eggs and mix for about 2 minutes until the mixture is elastic. If you do not have a mixer, beat it with a wooden spoon. Cover with a cloth and allow to rise for about 1 hour.

Preheat oven to 200°C. Add the softened butter and 1 tbsp of sugar to the risen dough and beat thoroughly with a wooden spoon. Place the mixture in a piping bag and pipe into the prepared tin, tapping the tin lightly to eliminate any air bubbles. Leave to rise, uncovered, for 30 minutes in a warm place, then bake for 25 minutes.

Bring the water, remaining sugar and lemon rind to the boil and cook for 5 minutes.

When the cake is cooked, remove the cake from oven and wait about 3 minutes before turning it out onto a dish.

Stir the rum into the sugar syrup and pour this over the cake. Allow the cake to absorb the syrup.

Serve the cake garnished with whipped cream and raspberries.