Orange Savarin | Daring Bakers’ April Challenge
Cook time: 
Total time: 
Serves: 12 servings
Adapted from "The Complete Book of Home Baking" by Mary Norwak.
  • ⅓ cup/50g plain/all purpose flour
  • 4 teaspoons/13g dried yeast
  • ⅓ cup/90mL warm milk
  • 1¼ cups/175g plain/all purpose flour
  • ½ teaspoon salt
  • 4 large eggs
  • 1 stick/113g butter, softened
  • 2 tablespoons sugar
  • 2½ cups/550g sugar
  • 2 cups/475mL water
  • 2 oranges, zested and juiced
CREAM FILLING (suggestions)
  • pastry cream
  • whipped cream
  • chantilly cream
  • fill with your choice of cream
  • assorted fruit and berries: I used blackberries, strawberries and mandarin oranges.
  1. In a large bowl, mix together flour, yeast and warm milk and put aside until nice and frothy, about 20 to 30 minutes.
  2. Grease a Savarin mould or a 9" (23 cm) Bundt cake pan.
  3. I used a non stick spray, it greases more evenly.
  4. After the yeast mixture is frothy, add all the cake ingredients and beat thoroughly for about 4 minutes.
  5. Fill the mould with the batter, it should come up half way.
  6. Leave to rise until doubled in size, covering with cling wrap.
  7. It should come up to the top of the pan, about 40-60 minutes.
  8. Preheat the oven to 400℉/200℃.
  9. Once the cake batter has risen, place in the oven.
  10. Bake until deep golden brown, about 20-25 minutes.
  11. Once baked, let cool in pan for 5 minutes and then turn out on to a wire rack and cool completely.
  12. Place the cake on a large plate.
  13. Using a skewer, poke holes all over the Savarin so that the syrup will soak into the cake.
  1. To prepare the syrup, zest the oranges by using a peeler to peel large strips of the zest.
  2. Juice the oranges after zesting.
  3. Place the sugar, water, zest strips and orange juice in a pan and bring to boil on low heat.
  4. Make sure the sugar is dissolved.
  5. When the sugar is dissolved and the mixture comes to a boil, boil for 1 minute and pull off the heat.
  6. Remove the zest carefully.
  7. Keep aside ½ cup syrup to mix with the fruit.
  8. Pour the hot syrup over the cake a little at a time.
  9. This will take time, the cake will soak in the syrup but you will have to keep spooning and pouring and re-pouring the syrup until almost all is soaked through.
  10. Once the cake is soaked with the syrup, you can fill the centre with cream and decorate with fruit (mix with reserved syrup, if desired), or serve on the side like I did.
Make sure your serving plate is large enough to hold excess syrup! The syrup soaking part takes a few minutes. The cake is slow to absorb but it will take almost all the syrup. I have suggested a few different fillings, you can use pastry cream, or Chantilly cream or caramel frosting and so on. I just used plain sweetened cream. The choice of fruit is open too. I usually like berries with my cake and I added some mandarin oranges too, worked out really well.
Recipe by Coffee and Crumpets at