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Savarin (rum) cake recipe

Image result for savarin rhum frenchImage result for savarin rhum french

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.


  • 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


  • 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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