- Recipes Home
- Interest Groups
|Yeast||1⁄4 Ounce (1 Package)|
|Lukewarm water||1⁄4 Cup (4 tbs)|
|Sifted all purpose flour||1 1⁄2 Cup (24 tbs)|
|Eggs||2 Large (Or 3 Small Sized)|
|Milk||1⁄4 Cup (4 tbs)|
|Butter||2⁄3 Cup (10.67 tbs) (At Room Temperature)|
|Grated lemon rind||1 Teaspoon|
|Hot rum syrup||1⁄4 Cup (4 tbs)|
Calories 380 Calories from Fat 199
% Daily Value*
Total Fat 23 g34.7%
Saturated Fat 13.6 g67.9%
Trans Fat 0 g
Cholesterol 125.2 mg
Sodium 203.1 mg8.5%
Total Carbohydrates 40 g13.2%
Dietary Fiber 1 g4.1%
Sugars 3.3 g
Protein 6 g11.9%
Vitamin A 14.3% Vitamin C 1.8%
Calcium 3.5% Iron 10.7%
*Based on a 2000 Calorie diet
2. Combine the flour, sugar and salt in a mixing bowl. Stir in the yeast and eggs, beaten slightly with the milk. Beat until the batter is smooth, about one hundred strokes. Add the butter and lemon rind and beat until the butter is blended into the batter, about fifty strokes.
3. Spoon the batter into a nine-inch ring mold, filling it half full, cover with a towel and let rise until the batter just fills the mold, about one hour.
4. Bake in a preheated hot oven (400° F.) thirty to thirty-five minutes, or until browned.
5. Carefully turn the savarin out of the mold and spoon over it hot rum syrup until the cake is saturated. Keep warm and serve filled with whipped cream. If desired, the savarin may be served blazing. To do this, pour one-quarter cup warm rum over the warm savarin and set ablaze. Accompany with warm zabaglione sauce.