Name: Savarin
Yield: 10 servings
Cuisine: Bake
Ingredients: 80.00 ml milk warm; 150.00 g butter unsalted, melted and cooled; 4.00 eggs large, beaten; 600.00 ml flour cake; 2.00 ml sea salt; 60.00 ml sugar; 10.00 g Superbake Instant Yeast; 5.00 ml cloves ground; 5.00 ml nutmeg ground; 375.00 ml sugar; 5.00 ml cinnamon ground; 500.00 ml water; 80.00 ml rum; 125.00 ml jam apricot; 30.00 ml rum; strawberries hulled

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Ingredients (16)

80.00 ml	milk — warm
150.00 g	butter — unsalted, melted and cooled
4.00	eggs — large, beaten
600.00 ml	flour — cake
2.00 ml	sea salt
60.00 ml	sugar
10.00 g	Superbake Instant Yeast
5.00 ml	cloves — ground
5.00 ml	nutmeg — ground

SYRUP

375.00 ml	sugar
5.00 ml	cinnamon — ground
500.00 ml	water
80.00 ml	rum

APRICOT GLAZE

125.00 ml	jam — apricot
30.00 ml	rum

FILLING

strawberries — hulled

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Method:

Preheat oven to 200 ºC.
Grease and flour a 24 cm savarin mould. Combine milk and melted butter, add eggs and mix quickly.
Sift together flour and salt, then add sugar, yeast, cloves and nutmeg. Add milk mixture and mix by hand or in a processor until well combined. Scrape down sides of bowl, cover with plastic and allow to rise for about 30 minutes.
Knead again by hand until smooth and elastic. Spread evenly into savarin mould, then cover with plastic and a tea towel. Leave in a warm place for about 30 minutes or until risen to top of mould.
Bake in preheated oven for 25 to 30 minutes or until well risen and golden. Remove from mould and place on a rack over a tray. Pour hot syrup over the tray and pouring it back over the cake until all the syrup has been absorbed.
Brush with glaze, fill centre with strawberries and serve with cream.
SYRUP:
Boil the water, sugar and cinnamon. Cool and stir in the rum.
GLAZE:
Combine jam and rum in a small saucepan. Heat gently, stirring until smooth or rubbing through sieve. Use while hot.