• Cake

  • 1.5 teaspoons Yeast

  • 1 tablespoon Sugar

  • 0.5 teaspoon Salt

  • 3 tablespoons warm Water

  • 2 large Eggs lightly beaten

  • 2 tablespoons Milk

  • 1 grated Lemon Zest

  • 1 cup Flour

  • 50 g Butter softened

  • Syrup

  • 500 ml Water

  • 250 g Sugar

  • 60 ml Grand Mariner or kirsch, rum, or eau-de-vie

  • To Serve

  • 500 ml heavy Cream

  • Drops of vanilla extract

  • 1.5 tablespoons Sugar

  • fresh strawberry hulled and halved or quartered, a few handfuls

  • Mint leaf for garnish, if desired


  • Cake:

  • 1.

    Butter and flour a 10-inch/25 cm ring mould.

  • 2.

    Mix the yeast, sugar, salt, and warm water in a large bowl and let stand 5 minutes.

  • 3.

    Add the eggs, milk, lemon zest, and flour.

  • 4.

    Beat vigorously in a stand-up mixture with paddle attachment for a full 10 minutes.

  • 5.

    This is necessary to make the dough smooth and elastic, pulling away from the sides of the bowl, which will result in a very light, fine-textured cake.

  • 6.

    Cover and let rise in a warm place about an hour.

  • 7.

    Punch down the dough.

  • 8.

    Beat in the softened butter, a piece at a time, until fully incorporated.

  • 9.

    Spoon the mixture into the mould, evenly.

  • 10.

    Cover, and let rise again two hours.

  • 11.

    Heat the oven to 350°F/175°C.

  • 12.

    Bake the Savarin until golden brown, about 20 minutes.

  • 13.

    Unmould onto a cooling rack, then transfer to a large serving platter.

  • Syrup:

  • 1.

    For the syrup, bring the water and sugar to a boil in a saucepan 1 minute.

  • 2.

    Stir in the Grand Marnier.

  • 3.

    Ladle the syrup over the cake, until fully absorbed.

  • 4.

    The cake will expand and become very sponge-like in texture.

  • To Serve:

  • 1.

    To serve, whip the cream with the vanilla and sugar.

  • 2.

    Fold in the strawberries, reserving a few for garnish, and spoon into the hole in the centre of the cake or pass in a bowl to serve on the side.


*If you want a really glossy top, melt a jelly, such as apricot, and brush the cake with it once all the syrup has been absorbed.

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