In winter serve the savarin plain or with cream piped round the base of the cake.
In summer the ring can be filled with a compote of fruit, such as cherries. Pass a jug of pouring cream with the dessert.
ingredients
serves 8
1 1/3 x 3/5 oz cake fresh yeast or 1 tablespoon dried yeast plus 1 1/2 teaspoons sugar
3 tablespoons warm milk
2 tablespoons orange juice
1 7/8 cup all-purpose flour
pinch of salt
1 tablespoon fine sugar
3 medium-sized eggs, beaten
6 tablespoons butter, softened
grated rind of 1 orange
for the syrup
225 g (1/2 lb) 1 cup granulated sugar
150 ml (1/4 pt) 2/3 cup orange juice
150 ml (1/4 pt) 2/3 cup water
2 tablespoons brandy or rum (optional)
to finish
4 tablespoons marmalade jelly
1 tablespoon water
275 ml (1/2 pt) 1 1/4 cups thick cream
210 g (7 1/2 oz) canned mandarin oranges, drained
method
1. Cream fresh yeast in a bowl with the milk and the orange juice. Alternatively, add the dried yeast and sugar to the liquid and stir until dissolved; allow to stand 10 minutes. Stir in 1/2 cup flour and blend until smooth. Leave in a warm place until frothy - about 20 minutes.
2. Stir in the remaining flour, salt, sugar, beaten eggs, softened butter and orange rind. Beat together 3 - 4 minutes.
3. Pour into a greased 9 inch savarin ring and level the top. Put in a greased plastic bag and leave in a warm place until the dough has risen to the top of the tin (pan) - about 40 minutes.
4. Heat the oven to 200°C (400°F). Bake for 35 minutes. Turn out onto a wire rack, then invert the savarin, so the flat side is uppermost. Arrange a bowl under the rack.
5. To make the syrup, put the sugar, orange juice and water in a small pan and dissolve the sugar. Bring to the boil and boil for 2 minutes.
6. Prick the savarin all over with a fork. Add the brandy or rum, if using, and spoon the hot syrup over the savarin until the base is saturated.
7. Turn over the savarin, rounded side uppermost, and spoon over more syrup. Spoon up the syrup from the bowl and continue until the cake has absorbed all the syrup. Leave to get cold.
8. To make the glaze, boil the marmalade jelly with the water until dissolved. Brush this over the savarin. Pipe the whipped cream round the base of the cold savarin.
9. Decorate at intervals with the mandarin orange segments. Put the remaining cream and orange segments inside the ring.
more information
Cooking time: 2 hours plus cooling time
