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.
- 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
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.