Savarin ring recipes
A Savarin ring recipe: Between seasons
Well summer barely arrived, did it? And now autumn feels like is knocking on the door waiting to be let in. And while we are still enjoying English strawberries, the blackberry bushes are yielding the juiciest, most delicious bounty we have seen in years. I guess it was all that rain we some late and much needed sunshine. And so we have baked a transitional cake, with some summer peaches and hazelnuts and blackberries to represent the switching seasons. We will be enjoying this as dessert, with Greek yogurt and honey, but it would be just as good on its own with a cup of tea.
Begin by turning on the oven to 180ºC and greasing a 9” savarin ring or an 8½” cake tin.
Assemble the following ingredients:
30g hazelnuts, toasted and coarsely chopped
2 small peaches, sliced
2 handfuls freshly scrumped blackberries
60g sunflower oil
80g Greek yogurt
2 eggs, separated
110g sugar
120g self raising flour
Arrange the fruit and nuts in the bottom of the savarin ring or cake tin.
If you are using a cake tin, you can add these to the top of the cake if you prefer and then you can serve it straight from the tin.
In a large mixing bowl, whisk together the oil, yogurt, egg yolks and sugar. Then stir in the flour.
In a separate bowl whisk the egg whites to stiff peaks and then fold these carefully into the cake mix.
Spoon this fluffy mixture evenly over the fruit and nuts or directly into your cake tin.
If you have still have a pile of fruit and nuts on the worktop, now is the time to arrange them artfully on top of your cake mix.
Slide your tin/savarin ring into the oven and leave undisturbed for 25 minutes.
Take the beautifully baked cake out of the oven and either leave in the cake tin to cool and then serve.
Or run a knife around the inner and outer edges of the savarin ring, place a plate over the ring and carefully invert it.
The cake will slide out revealing its deliciously fruity bottom. And you have no ide how much fun I had typing that last sentence!
Echoes of summer and hints of autumn harmoniously and tastefully combined in a mouthwatering package.
Chocolate, rosemary and fig cake
Start by gently poaching eight figs in a little water, with a couple of teaspoons of honey or sugar.
Pre-heat the oven to 180ºC
Grease a 9" savarin ring. You could make this in a cake tin, but you may need to use your skill and judgement to adjust the cooking time.
70g 60% dark chocolate
60ml olive oil
60g natural yogurt ( I used Greek)
120g sugar
2 eggs
1 tsp finely chopped fresh rosemary
120g self raising flour
Melt the chocolate, either in a microwave (sorry, absolutely no idea, we haven't got one!) or in a bowl over hot, not boiling water.
Whisk together the oil, yogurt, sugar and eggs. Add the melted chocolate and rosemary and mix thoroughly. Stir in the flour and pour the mixture into the prepared tin.
Arrange the figs evenly around the cake and place in the oven.
Cook for approximately 35 minutes until it passes the skewer test.
Leave to stand for 10 minutes before turning out onto a cooling rack. Place a plate under the rack to catch any dripping fig juices.
Whilst still warm (but not hot), invert on to a serving plate, decorate with rosemary sprigs and serve with cream of yogurt.
Summer Savarin: grapefruit, elderflower & strawberry.
Savarin
4½oz plain flour
3 teaspoons caster sugar
½ teaspoon dried yeast
5 flo oz sour cream
2 eggs
2 oz melted and cooled butter
Finely grated rind of a pink grapefruit
Syrup
4oz caster sugar
2 oz water
Juice of 1 pink grapefruit
5 heads of elderflowers
A handful of fragrant rose petals (optional)
5 fl oz sparkling white wine
400g strawberries
Juice of 1 lemon
Sugar to taste
Place all of the savarin ingredients in a large mixing bowl and beat thoroughly for 2 minutes.
Cover the bowl with cling film or a clean,damp tea towel and leave in a warm, draught free place until doubled in size.
Quarter the strawberries and place in a shallow dish. Pour over the lemon juice and add sugar to taste. Leave to steep and allow the juices to run.
Prepare the syrup. Put the sugar and water into a pan - a 7" saucepan is ideal and heat gently until the sugar is dissolved. Bring to the boil and simmer for 3 minutes. Place the elderflowers and rose petals in a large jug. Add the grapefruit juice to the sugar syrup, bring back to the boil and then pour over the flowers.
Leave to infuse.
Back to the savarin mix...... lightly grease a 9½" savarin ring and pour in the savarin batter.
Cover with cling film or a damp tea towel and leave for 30 minutes.
Meanwhile, heat the oven to 200ºC
Put the savarin ring into the pre-heated oven and cook for approx 20 minutes, until golden brown.
Remove from the oven and pour over about half of the syrup. (You can use the rest to make cocktails with the remainder of the bottle of Prosecco).
Leave to cool and absorb the syrup.
Turn out onto a serving plate and pile the strawberries in the centre.
Dust with icing sugar and scatter rose petals over the top - if you happen to have some!
Shropshire Made 9½" small & 12" large Savarin rings
The Savarin ring a large circular mould, designed originally with an accompanying gâteau recipe in mind. It was created by the Julien brothers, Parisian pastry chefs who owned Julien Frères, a respected pastry shop in Paris in the mid 19th century. The name Savarin is given in honour of Jean Anthelme Brillat-Savarin, the famous French gourmet, who gave Auguste Julien the recipe for the rum syrup used in the original Savarin Gâteau. Savarin tins (also known as ring moulds) are in modern times, however, used for many preparations, sweet and savoury, including meat, seafood, and vegetable dishes, as well as cakes, breads, mousses and jellies.
Look at the Netherton Foundry saverin rings here:
