Savarin making is very, very strange. The cake mix is a batter, but yeasted, so it is very wet and rises a lot. Also, the mixture has six eggs and a whole ton of butter in, so is incredibly rich and golden.
And because I don’t own a Savarin tin (does anyone?!) I had to use a bundt tin which was too small. Bonus: leftover batter to make mini Savarin!
Despite the rich, yeasted dough, the finished cake is incredibly light, with an incredibly airy texture. It’s closest in taste and texture to Swedish Saffron Buns (which I totally love!).The soaking technique in the recipe is to turn out the cake, pour in some syrup and pop the cake back in to absorb, which gives a great penetration of flavour. And boy, the syrup has a kick. The orange liquor really comes through!
All the additions are kind of just gilding the lily really – the cake with a bit of cream and fruit would be perfect! I’ll be making many more Savarin and playing around with different flavours – it’s really good!
Recipe: Savarin with Chantilly Cream
I followed the recipe on the BBC website pretty closely, but didn’t have a 9inch bundt tin. I used a 7inch tin and a mini bundt tin. The cooking time was about 18 mins for the minis and 25 mins for the larger bundt. There was a lot of extra so I’d recommend using the right tin if you have it!