Go Back
–+ servings
Classic French Savarin Recipe

Classic French Savarin Recipe

Michelle Kim
Learn how to make a classic French Savarin, a yeast-based cake soaked in syrup and often served with whipped cream and fresh fruits.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Dessert
Cuisine French
Servings 8
Calories 340 kcal

Equipment

  • 1 Bundt pan For baking the Savarin
  • 1 Mixing Bowl For preparing the batter

Ingredients
  

  • 250 g All-purpose flour
  • 10 g Yeast Active dry yeast
  • 1 tbsp Sugar
  • 3 Eggs Room temperature
  • 100 g Butter Melted
  • 1/2 cup Milk Warm
  • to taste Salt
  • 1 cup Water
  • 1 cup Sugar
  • 1/2 cup Rum

Instructions
 

  • In a mixing bowl, combine flour, yeast, and sugar.
  • Add eggs, warm milk, and melted butter, and mix to form a smooth batter.
  • Cover the bowl and let the batter rise for about an hour, or until doubled in size.
  • Preheat the oven to 350°F (175°C).
  • Pour the batter into a greased bundt pan and bake for 30 minutes or until golden brown.
  • In a saucepan, mix water and sugar, and bring to a boil until sugar dissolves.
  • Remove from heat and stir in the rum.
  • Once the savarin is baked, cool slightly, then soak with the prepared syrup.
  • Serve with whipped cream and fresh fruits if desired.

Notes

For a non-alcoholic version, replace rum with orange juice in the syrup.

Nutrition

Serving: 100gCalories: 340kcalCarbohydrates: 40gProtein: 6gFat: 16gSaturated Fat: 9gCholesterol: 90mgSodium: 160mgPotassium: 100mgFiber: 1gSugar: 20gVitamin A: 20000IUCalcium: 400mgIron: 0.4mg
Keyword French Dessert, Rum dessert, Savarin, Syrup soaked, Yeast Cake
Tried this recipe?Let us know how it was!