Description
There’s nothing fancy about this, just a gorgeous golden savarin cake that soaks up every drop of boozy syrup. It’s light, buttery, and finished off with a glossy white chocolate drizzle and fresh berries. Don’t worry if it’s not perfect; this is one of those cakes that looks impressive no matter what.
Ingredients
Units
Scale
Cake:
- 1 package active dry yeast
- 1/2 cup of warm water
- 3/4 cup butter (or margarine, but butter’s better)
- 4 eggs
- 2 tbsp granulated sugar
- 1/2 tsp salt
- 2 cups all-purpose flour
Syrup:
- 1 cup granulated sugar
- 1 cup water
- 1/4 cup brandy, rum, or orange liqueur
Topping:
- 100 g white chocolate
- Fresh berries (your pick: raspberries, strawberries, blueberries)
Instructions
- In a mixing jug, dissolve yeast in the warm water.
- Stir in butter, eggs, sugar, salt, and 1 cup of flour until smooth.
- Add the rest of the flour and beat about 25 strokes (don’t stress about counting).
- Spread the batter evenly into a well-greased metal ring mold or a 10-inch tube pan.
- Cover with a towel and let it rise in a warm spot for about 1 hour, or until it’s puffed up and doubled.
- Preheat oven to 375°F (190°C).
- Bake for 25–30 minutes, until golden brown.
- If it’s browning too fast, loosely tent it with foil.
- Let it cool in the mold for 10 minutes, then turn it out onto a wire rack.
- While the cake cools, heat the sugar and water in a small pan until boiling. Simmer 2 minutes, then take off the heat.
- Let it cool to lukewarm, stir in brandy (or your choice of booze).
- Place the cake on a serving platter.
- Poke lots of small holes in it with a skewer, then slowly spoon or drizzle the syrup over the cake until it’s fully absorbed.
- Melt the white chocolate in a heatproof bowl over simmering water.
- Cool slightly, then drizzle all over the cake.
- Add berries on top just before serving.
Notes
Prepared, tried, and tested by Joy
