This is naked savarin cake. 🙂
I’ve always been fascinated with cakes made with yeast as the rising agent. It just adds a different flavor to the cake. To me, the cake smells so good!
This cake was shown in The Great British Bake Off, as a technical challenge as well as chosen by contenders to bake as a show-stopper challenge. It’s not difficult to make, but I imagine when under pressure, what seems easy at home can be quite different during competition.
Savarin cake (adapted from BBC – Paul Hollywood)
- 175 grams all-purpose flour
- 50 grams caster sugar
- 5 grams instant yeast
- 1/4 tsp salt
- 1 1/2 tbsp milk
- 3 eggs
- 90 grams unsalted butter, cubed and at room temperature
- zest from 1/2 orange
- zest from 1/2 lemon
- 75 grams caster sugar
- 75 ml water
- 50 ml Grand Marnier
- juice from 1/2 lemon
- Mix flour, sugar and yeast in a bowl. Set aside.
- Mix salt, milk and egg in a jug.
- Add wet mixture into the dry ingredients. Lightly mix until combined.
- Add in butter and beat until smooth.
- Fold in orange and lemon zest.
- Cover and proof for 1 hour.
- Grease a savarin cake tin or 6 cup bundt pan well.
- Scrape batter into prepared tin.
- Cover and proof for 45 minutes.
- Preheat oven to 180 C (170 C if pan is dark colored).
- Bake for 20 minutes.
- 5 minutes before the cake is ready, make the syrup by mixing everything except lemon juice in a saucepan and simmering for 2 minutes. Add in lemon juice and stir well.
- Once cake is ready, remove from oven and poke holes all over the cake as it is hot. Slowly pour the hot syrup on the cake. Set aside to cool for 10 minutes, then turn out the cake on a plate and let cool completely before slicing.
The smell and taste is amazing. The texture is interesting and inside looks like soft cake with slightly bigger holes than usual.