Ceredigion-inspired Savarine

Ingredients

In this Ceredigion-inspired version of Savarine, we incorporate local Welsh ingredients and flavors to give the dish a unique twist. The traditional French Savarine is typically made with ingredients like rum and orange blossom water, but we replace them with honey and elderflower to infuse the dessert with the essence of Ceredigion. We alse have the original recipe for Savarine, so you can check it out.

• For the Savarine: For the Savarine:
• 250g (2 cups) all-purpose flour 250g (2 cups) all-purpose flour
• 7g (1 1/2 tsp) instant yeast 7g (1 1/2 tsp) instant yeast
• 50g (1/4 cup) granulated sugar 50g (1/4 cup) granulated sugar
• 4 large free-range eggs 4 large free-range eggs
• 120g (1/2 cup) Welsh butter, melted 120g (1/2 cup) Welsh butter, melted
• Zest of 1 lemon Zest of 1 lemon
• Pinch of salt Pinch of salt
• For the syrup: For the syrup:
• 250ml (1 cup) water 250ml (1 cup) water
• 100g (1/2 cup) granulated sugar 100g (1/2 cup) granulated sugar
• 2 tbsp honey 2 tbsp honey
• 2 tbsp elderflower cordial 2 tbsp elderflower cordial
• For the topping: For the topping:
• Whipped cream Whipped cream
• Fresh berries (optional) Fresh berries (optional)

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 7g
• Carbohydrates (total, sugars): 47g, 25g
• Protein: 6g
• Fiber: 1g
• Salt: 0.2g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, yeast, sugar, and salt.
2. 2.
   In a separate bowl, whisk together the eggs, melted butter, and lemon zest.
3. 3.
   Gradually pour the wet ingredients into the dry ingredients, stirring until well combined.
4. 4.
   Cover the bowl with a clean kitchen towel and let the dough rise in a warm place for about 1 hour, or until doubled in size.
5. 5.
   Preheat the oven to 180°C (350°F).
6. 6.
   Grease a Savarine mold with butter and sprinkle it with flour.
7. 7.
   Gently transfer the risen dough into the mold, spreading it evenly.
8. 8.
   Bake for 25-30 minutes, or until the Savarine is golden brown and cooked through.
9. 9.
   While the Savarine is baking, prepare the syrup by combining water, sugar, honey, and elderflower cordial in a saucepan. Bring to a boil, then reduce heat and simmer for 5 minutes.
10. 10.
    Remove the Savarine from the oven and let it cool for a few minutes.
11. 11.
    Carefully remove the Savarine from the mold and place it on a serving plate.
12. 12.
    Pour the warm syrup over the Savarine, allowing it to soak in.
13. 13.
    Let the Savarine cool completely before serving.
14. 14.
    Serve slices of the Ceredigion-inspired Savarine with a dollop of whipped cream and fresh berries, if desired.

Treat your ingredients with care...

• Welsh butter — Use high-quality Welsh butter for its rich flavor and creamy texture.
• Elderflower cordial — Look for elderflower cordial made with natural ingredients for the best flavor.

Tips & Tricks

• For a more pronounced Welsh flavor, you can add a splash of Welsh whisky to the syrup.
• Serve the Savarine slightly warm for a comforting treat.
• If you don't have a Savarine mold, you can use a bundt cake pan as a substitute.
• Experiment with different types of berries for a variety of flavors and colors in the topping.
• To make the Savarine in advance, bake and soak it in the syrup, then refrigerate until ready to serve.

Serving advice

Serve the Ceredigion-inspired Savarine as a delightful dessert after a traditional Welsh meal. It pairs well with a cup of tea or a glass of Welsh mead.

Presentation advice

Present the Savarine on a decorative cake stand or serving platter. Dust it with powdered sugar and garnish with fresh edible flowers for an elegant touch.