From the Anchor Yeast Kitchen
Fruit Savarin
Prep 1 hr 30 mins
Baking Time
25–30 mins
Total 2 hr
Makes 1 Savarin
easy
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By
Anchor Yeast Kitchen
Simply moulded with a ringed baking tin, a quick and light refreshing treat made with orange grind, soaked with flavoured syrup. Served with your choice of fresh fruit and cream, or ice cream.
New to baking with yeast? Start with Dough Fundamentals in Learn.
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Ingredients
240
g
Cake flour
( 2 x 250 ml / 2 cups )
2
ml
Salt
( ½ tsp )
30
ml
Sugar
( 2 tbsp )
10
g
Anchor Instant Yeast
( 1 packet )
125
g
Margarine
( ½ cup )
125
ml
Warm milk
( ½ cup )
2
Large eggs, beaten
60
ml
Lukewarm water
( 4 tbsp )
30
ml
Rum
( 2 tbsp )
10
ml
Grated orange rind (2 tsp) or
2
ml
Orange essence
Syrup
250
ml
Water
( 1 cup )
Glaze
125
ml
Smooth apricot jam
( ½ cup )
Method
Mix all dry ingredients together. Add the Anchor Instant Yeast, and mix.
Melt margarine in warmed milk and leave to cool until lukewarm. Add the beaten egg, lukewarm water and the milk mixture to the dry ingredients to form a batter mixture.
Beat the batter until smooth and pour into a greased ring pan. Cover with greased plastic and allow to rise in a warm place until double in volume, about 15 - 20 minutes.
Bake in a preheated oven at 180 °C / 350 °F for 25 - 30 minutes, or until golden brown.
Mix ingredients for the syrup together and microwave on high power for 2 minutes, stir and microwave for a further 2 minutes.
Mix glaze ingredients together and microwave on high power for 1 minute. (Or heat syrup and glaze separately in a sauce pan, stirring continuously).
Prick holes in the baked savarin, with a skewer, and drizzle the hot syrup over the warm savarin. Brush with glaze and serve with fresh fruit and cream, or ice cream.
The yeast you'll need
Anchor Instant Yeast, 10 G Sachets
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