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Orange Savarin

This impressive-looking cake, soaked in rum-flavoured syrup, is a wonderful dessert for large gatherings.

Image of Orange Savarin
Ingredients

FOR THE SAVARIN DOUGH:

125 g (4 oz) butter
250 g (8 oz) plain strong white flour
1 sachet easy blend yeast
2 tablespoons caster sugar
teaspoon salt
5 tablespoons milk, warmed
3 eggs

FOR THE SYRUP:

175 g (6 oz) sugar
300 ml ( pint) water
1 teaspoon lemon juice
6 tablespoons orange juice
6 tablespoons dark rum

TO FINISH:

4 tablespoons marmalade
142 ml (5 fl oz) carton whipping cream, whipped
3 large oranges, peeled and segmented

Details

Serves: 16


Method

Place the butter in a bowl and microwave on HIGH for 2 minutes.


Sift the flour, yeast, 1 tablespoon of the sugar and the salt into a large bowl. Make a well in the centre and pour in the milk.


Beat the eggs and remaining sugar until frothy, then add to the flour with the melted butter and heat until smooth. Cover and leave for 10 minutes, then heat the dough with your hand for at least 2 minutes.


Spoon the dough into a greased 1.75 litre (3 pint) ring mould and leave to rise in a warm place for about 30-40 minutes, until the mixture reaches the top of the mould.


Cook on HIGH for 7 minutes. Leave to stand for 10 minutes, then turn out onto a wire rack. Wash and dry the ring mould, then return the savarin to it.


To make the syrup, place the sugar and water in a bowl and microwave on HIGH for 8 minutes, until the sugar has dissolved. Cool until lukewarm, then stir in the fruit juices and rum.


Prick the savarin with a skewer and pour over the syrup. Leave to cool, then turn out onto a serving plate.


Place the marmalade in a bowl and microwave on HIGH for 1 minute, then brush over the outside of the savarin.


Pipe cream around the edge of the savarin and decorate with the orange segments.

Preparation time: 42 minutes
Power setting: HIGH
Cooking time: 18 minutes
Standing time: 10 minutes

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