This light, airy classic proves that yeast isn’t just for savory foods. It’s the perfect base for whatever fruit might strike your fancy. We use bread flour here to create an airy cake that can stand up to a soak in sweet syrup.
| Level: | Intermediate |
| Total: | 1 hr 40 min |
| Prep: | 20 min |
| Inactive: | 45 min |
| Cook: | 35 min |
| Yield: | 8 to 10 servings |
Ingredients
- 1/3 cup water
- 2 tablespoons cream
- 2 1/4 teaspoons active dry yeast (1/4 ounce package)
- 1/4 cup sugar (1 3/4 ounces)
- 1 1/2 cups bread flour (7 1/4 ounces)
- 2 large eggs, at room temperature
- 1/2 cup (1 stick) unsalted butter, softened
- 1 teaspoon finely grated orange zest
- Generous pinch fine salt
- Cooking spray
- 1/2 cups water
- 3/4 cups sugar
- 1 whole vanilla bean
- 1 cup dessert wine, such as Muscat
- 2 tablespoons to 1/4 cups Grand Marnier or other orange flavored liqueur
- 3/4 cup heavy cream, whipped
- Currants or berries
Instructions
- Warm the water and cream in a medium saucepan over low heat until it is about 100 degrees F. Transfer to the bowl of a stand mixer fitted with the paddle attachment. Sprinkle the yeast over the surface of the liquid. Sprinkle the sugar over the top and let sit without stirring, until foamy, about 5 minutes.
- Add the flour and mix with the paddle at medium speed to make a moist dough. Add the eggs, mixing until combined, 2 minutes. Increase speed to high and beat thoroughly for 2 minutes. Stop and scrape down the bowl; add the orange zest and salt. Gradually add the butter while mixing, then beat on high speed to make a stretchy, tacky batter, about 3 minutes.
- Generously butter and flour an 8-inch ring mold. Scoop batter into the mold and smooth over the top with a spatula. Cover loosely with plastic wrap sprayed with cooking spray and set aside in a warm place until batter rises about 3/4 up the sides of the pan, about 30 minutes.
- Position a rack in the center of the oven and preheat to 350 degrees F.
- Bake the savarin until golden brown, and a cake tester inserted into the center comes out clean, about 30 to 35 minutes. Cool savarin in the pan until cool enough to handle, about 10 minutes. Flip onto a rack to cool.
- Meanwhile make the syrup. Put the water and sugar in a medium sauce pan. Split the vanilla bean lengthwise and scrape out the seeds; add both vanilla seeds and pod to the pan. Bring to a simmer and cook, stirring until the sugar dissolves. Remove from heat and add wine and orange liqueur.
- Place savarin in a lipped serving platter and pour the warm syrup over the top. Turn the savarin over a few times until fully saturated with syrup. Cover and refrigerate for an hour. Spoon the syrup over the cake a couple times while it chills to fully soak the cake.
- When ready to serve if there is more than a pool of syrup on the platter, pour the excess into a bowl or pitcher and serve on the side. Spoon whipped cream into the middle of the savarin, and top with desired fruit. Serve.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 337 |
| Total Fat | 16 g |
| Saturated Fat | 9 g |
| Carbohydrates | 39 g |
| Dietary Fiber | 1 g |
| Sugar | 22 g |
| Protein | 4 g |
| Cholesterol | 78 mg |
| Sodium | 38 mg |
Reviews
Really pretty n impressive mostly gooood
I was impressed with the final result of the cake- it tasted really good, and looked beautiful. It did take more effort than I’m usually willing to put forth, though, so I probably won’t make it again. I used cointreau instead of grand marniet, and vanilla powder instead of the bean, and it still tasted really good!
The only reason I gave this recipe any stars was for the sauce. Simple, yet delicious. The cake was not something I will make again. The texture was very rough and the yeast gave it a funny aftertaste. It might be okay if served as a sweeter tasting bread, without the sweet sauce and whipped cream. I used blackberries instead of currants. The berries, cream and sauce combination was a fantastic mixture of flavors. I think I might try them on a different cake.
I am one of those cooks who likes a challange. I first became familiar with this cake in culinary school. This is the type of cake that most cooks would rather not mess with. I found this recipe easy to follow and the results were great. I like it because it is not a really ichy sweet cake but one that is mild. The syrup makes a good topping for pancakes as well. I prefer the cake without the syrup to eat with tea. However, it is a dessert and a nice way to end a light meal. I also found that using melted butter instead of softened butter was easier on my mixer. Just a tip. Also, I used cognac and vanilla instead of grand marnier. No special reason other than I had cognac and not grand marnier. I also substitued vanilla extract instead of using the bean. I found the bean a little pricey. Overall this is a good cake and thank you for sharing it. I would like to see this cake offered more.
In this cake’s defense, my mom made it and never used yeast before. So it may turn out better for an experienced baker. So for the other 90 percent of you out there, this cake was aweful. It was dense, dry, tasted old, and the syrup was yucky. It was the worst cake I have ever had. I couldn’t even take more than 2 bite.