A savarin is a ring-shapes cake, soaked in your choice of liqueur! For this sophisticated recipe, James Martin elected to use gin and lime for an extra light and fresh dessert.
Preheat the oven to 200C/400F/Gas Mark 6.
To make the dough/batter, place the caster sugar, yeast and milk into a bowl and whisk. Add the eggs and butter and beat to combine. Add the flour and mix until the batter is smooth.
Set aside in a warm place for 20-30 minutes or until the mixture has doubled in size.
Place the batter into a non-stick 22cm savarin mould then pop onto a baking tray and put in the oven for 15 to 20 minutes, or until golden. Remove from the oven and leave to cool in the mould. When cool, remove from the mould and set aside.
For the syrup, place the sugar and water into a pan and bring to the boil. Boil for two minutes, then remove from the heat. Add the cucumber balls and lime zest to the syrup and segments.
Soak the slightly warm savarin in the syrup for 2-3 minutes.
To serve, place a soaked savarin into the centre of a large round serving dish fill with whipped cream.
Nutritional analysis per serving (14 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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