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 orange, 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, beat the flour, yeast and eggs on medium speed 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 orange 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.
Image by Benito Martin. Styling by Lynsey Fryers. Food preparation by O Tama Carey. Creative concept by Belinda So.