Savarin (rum) cake recipe
 
Savarin au rhum, a yeast cake moistened with rum syrup, is a classic from the Lorraine region. It was created in 1840 by a pastry chef who named it after French gourmand Jean Antheleme Brillat-Savarin.
Ingredients:
- sachet dried yeast
- ¼ cup lukewarm milk
- 1⅔ cups plain flour
- 3 eggs
- 1 cup caster sugar, plus 1 tbsp
- 90 g unsalted butter
- 375m water
- one lemon zeste
- ¼ cup rum
Instructions:
- Place yeast and milk in a bowl and stir to combine.
- Beat flour, eggs and yeast mixture for 2 minutes until soft and sticky.
- Cover bowl with a cloth and set aside in a warm place for 1 hour or until dough doubles in size.
- In an electric mixer running, add 1 tbsp sugar and butter in small amounts.
- Knead on medium to high for 8 minutes or until dough is soft and silky.
- Place dough in a large piping bag and pipe into a buttered 20 cm ring/round pan.
- Set aside in a warm place for 30 minutes or until slightly risen.
- Bake for 25 minutes at 200 deg C until golden and a skewer inserted in the centre comes out clean.
- Stand for 5 minutes before turning out onto a serving plate.
- Place 1 cup sugar, lemon zest and water in a saucepan and bring to the boil.
- Cook for 5 minutes or until reduced by one-third, then stir in rum.
- Pour half the syrup over the cake.
- Stand for 5 minutes, then pour over remaining syrup.
- Serving suggestion - with cream and rasberries
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