Soaked Savarin Recipe With Scottish Raspberries

A savarin is a ring-shaped cake soaked in a sweet syrup, which is similar to a rum baba. In William Drabble's savarin recipe, the cake is finished with freshly whipped cream and fresh raspberries, making a lovely dessert from simple, summer ingredients.

Ingredients

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Savarin

1 lemon, juiced and zested
10g of honey
5 eggs
8g of dried yeast
1 orange, juiced and zested
70g of unsalted butter
200g of flour, plus extra for dusting
1 pinch of salt
butter for greasing

Raspberries

400ml of water
200g of sugar
1 punnet of raspberries, dressed with a drizzle of lemon juice and olive oil

To serve

600ml of whipping cream, whipped into soft peaks

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Piping bag 1-2cm nozzle
6 x 4inch (10cm) savarin moulds

In a large, clean bowl, mix together the flour, butter, yeast, honey, salt, and the fruit juice and zest

200g of flour
70g of unsalted butter
8g of dried yeast
10g of honey
1 pinch of salt
1 orange
1 lemon

Crack the eggs into a separate bowl, and add to the flour mix one by one, beating all the while until you achieve a thin, shiny batter

5 eggs

Put the batter into a piping bag, and carefully pipe into the 6 greased, floured savarin moulds

butter for greasing

Preheat the oven to 180°C/Gas mark 4. Leave the mould in a warm place and allow the batter to prove. It should double in size

Once the batter has doubled in size, put the mould into the oven and bake until the cake is golden brown

Once cooked, remove from the oven and place on a wire rack to cool. When the cake has cooled to room temperature, remove the mould and leave the cake to cool further

Whilst the cake is cooling, make a syrup. In a clean pan, combine the sugar and water over a medium heat until all the sugar has dissolved. Continue to cook until the mix reduces down to a syrup texture

400ml of water
200g of sugar

Bring the syrup to the boil, and add the savarin to the pan. Re-boil then remove from the heat and leave to cool. Repeat this process with the remaining 5 savarins

When the syrup cools, remove the savarin and drain thoroughly. Place in the centre of a serving plate

Fill the hole with whipped cream and raspberries and serve immediately

600ml of whipping cream
1 punnet of raspberries

First published in 2015

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William Drabble

Beginning his career as an unpaid kitchen worker at the age of fourteen, William Drabble has steadily worked his way up to the position of Executive Chef at one of London's most prestigious hotels.

Soaked savarin with Scottish raspberries

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