Rum savarin with tropical fruits

Rum savarin with tropical fruits

100 Best Cakes and Desserts
Mark Roper

The gâteau Savarin — a yeast cake moistened with syrup — is a great French classic.


Quantity Ingredient
7-10g instant dry yeast
2 tablespoons warm milk
200g plain flour, sifted
3 large eggs
90g unsalted butter, softened
330g sugar
1 lemon, zested
60ml rum
2 mangoes
2 passionfruit, pulped
lemon zest shavings, to decorate


  1. Dissolve the yeast in the milk and set aside for 15 minutes.
  2. Using electric beaters or a wooden spoon, beat the sifted flour, yeast mixture and eggs until the dough is elastic, about 2 minutes. Cover with a cloth and set aside to rise for about 1 hour.
  3. Preheat the oven to 200°C. Butter a 20 cm ring (bundt) tin.
  4. Add the softened butter and 1 tablespoon of the sugar to the risen dough and beat thoroughly with a wooden spoon. Place the mixture in a piping bag and pipe into the prepared tin, tapping the tin lightly to eliminate any air bubbles. Set aside to rise in a warm place, uncovered, for 30 minutes. Bake for 25 minutes or until a bamboo skewer inserted into the middle comes out dry.
  5. Meanwhile, bring 500 ml water, the remaining sugar and lemon zest to the boil and cook for 5 minutes.
  6. Remove the cake from the oven and set aside for about 3 minutes before turning it out onto a dish. Stir the rum into the sugar syrup and pour this over the cake. Allow the cake to absorb the syrup.
  7. Peel and slice the mangoes and combine them with the passionfruit pulp. Spoon this mixture into the middle of the cake and decorate with shavings of lemon zest.
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