The Bake Off: Savarin

The award for the person with one of the world's most chaotic lives could probably go to me right now... so much so that I've missed out on blogging for WAY TOO LONG. But I'm back with the penultimate Bake Off post in the series (how late am I?!) and this time it was Savarin, a cake made from yeast (I know, weird right?), and despite not having the correct cake tin, it even looked pretty... so read on to find out my take on the recipe!
For the cake
350g plain flour
50g caster sugar
10g instant yeast
½ tsp salt
3 tbsp milk
6 eggs
180g unsalted butter, at room temperature, cubed, plus extra for greasing
finely grated zest of 1 large orange
finely grated zest of 1 large lemon

For the syrup

300g caster sugar
juice of 1 large lemon
150ml water
100ml orange liqueur, preferably Grand Marnier (I just used Orange Juice as I didn't want to fork out for this!)

For the chocolate disc

100g plain chocolate, 70% cocoa solids
50g white chocolate, melted

For the caramel chards

150g caster sugar
60ml water

For the chantilly

300ml double cream
15g icing sugar
½ tsp vanilla paste

To decorate

orange segments, sliced mango, sliced kiwi, sliced strawberries, pomegranate kernels, blueberries, raspberries & pomegranate kernels
(I just chose my favourites of these to use, especially as I used a Bundt tin rather than the Savarin tin)

1 – Tip the flour, sugar and yeast in a bowl with the salt. Mix the milk and eggs together then pour in and beat well for about 5 minutes to make a thick, sticky batter.

2 – Gradually add the butter, beating until the mixture is smooth, elastic and shiny. Finally fold in the orange and lemon zest. Cover the bowl with cling film and leave to rise for 1 hour.

3 – For the syrup, tip the sugar into a pan, add the lemon juice and water and bring to the boil. Reduce the heat and simmer until the sugar dissolves. Remove from the heat, stir in the orange liqueur and leave to cool.

4 – For the chocolate disc, temper the plain chocolate by melting three quarters (75g) over a pan of simmering water. Stir until the chocolate reaches a melting temperature of 50-55C. Remove the bowl from the heat, add the remaining chocolate and stir until it’s cooled to 31C. Spoon into a piping bag made out of baking parchment and pipe a 5cm oval disc onto a sheet of acetate and leave to set. Spoon the melted white chocolate into a piping bag made out of baking parchment and pipe the word ‘Savarin’ onto the plain chocolate disc.

5 – For the caramel shards, tip the sugar into a pan with the water and bring to 170C (caramel) on a sugar thermometer. Immediately pour out onto a sheet of silicon and leave to harden. Crack with a spoon or cut into shards with a knife.

6 – Grease a 23cm fleur de lys or savarin mould with butter. When the batter has risen, spoon it into the mould. Cover with oiled clingfilm and leave to rise for 45 minutes – 1 hour, until it reaches three-quarters of the way up the tin.
7 – Heat oven to 180C/fan 160C/gas 4, remove the cling film and bake for 20 – 25 mins until the savarin is risen and golden brown. Remove from the oven and place on a wire rack to cool for 5-10 minutes.

8 – When cool enough to handle, remove the savarin from the mould and pour half of the syrup into the mould. Gently place the savarin back into the mould to soak up the syrup. Pour the remaining syrup into a roasting tin, then place the savarin, sponge side down, into the syrup and leave to soak for 5 mins.

9 – Using a sharp knife, segment the zested orange. Carefully slice off the top and bottom of the orange. Using even downward strokes, slice the skin away from the flesh and discard. Remove any remaining white pith.

10 – For the chantilly, whip the cream, icing sugar and vanilla together to soft peaks. Spoon one third of the chantilly into a piping bag fitted with a star nozzle.

11 – Turn the savarin out onto a serving plate. Pipe the chantilly cream around the top of the savarin and arrange the orange slices over the cream. Fill the savarin with the remaining chantilly and decorate with sliced fruit. Top with the chocolate piped disc and caramel shards.

This was actually surprisingly delicious and much yummier than I'd anticipated; however, do bear in mind that because it contains yeast, I would suggest that you eat it on the day you made it as I'm pretty sure mine started to ferment (gross, I know!). Have you ever tried Savarin? What are your thoughts on the outcome of the Bake Off - did the right person win?

Have a lovely weekend!
Becky xx
*As always, the recipe does not belong to me and was taken from here:*


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