This savarin cake comes from a Romanian recipe. Made with rum syrup, it is often topped with whipped cream and makes a deliciously different dessert.
If you're looking for a dessert idea that's just a little bit different, why not give this mouthwatering savarin cake a try?
The sweet, yeasty dough is soaked overnight in a wonderful rum syrup. Once ready, it can be topped with anything you choose. This could be whipped cream, fresh fruit or a combination of the two! You could even try sprinkling it with nuts - pistachios are especially good.
The cake - known as savarina in Romanian - was named after Jean-Anthelme Brillat-Savarin by French chefs. Brillat-Savarin wasn't a chef himself, but was one of the world's most important food writers.
The story behind how the savarin cake was invented is a funny one!
Apparently the chef to the exiled king of Poland - Stanislas Leszczynski - made him a yeast-based cake called a Gugelhupf. Sadly for the chef it came out tasteless and dry and the king tossed it aside in a temper. The dessert plate collided with an open bottle of rum on the table, which spilled all over the Gugelhupf and soaked in.
The king tried the now alcoholic version of the cake, found it delicious, and the savarin was born!
At that time, it wasn't called a savarin and was probably known as a rum baba. But the French chefs who went on to improve the recipe changed its name too.
Thankfully, the recipe now isn't as crude as it was then. Instead of being soaked in rum straight from the bottle, a tasty rum syrup is made which also includes sugar and lemon juice.
The important thing to remember when preparing this cake is that it has to sit overnight in the refrigerator in order to soak up all of the rum syrup. This means that you need to plan ahead when making it and prepare it at least the day before you need it.
NOTE: This European recipe is best prepared using metric measurements, which you will find on a digital scale. The recipe is designed to be cooked in mini Bundt cake pans, which will yield 6 large individual cakes, or in regular cupcake tins for 12 smaller cakes.