Boozy orange savarin recipe

1 rating

An indulgent cake infused with orange liqueur syrup. Delicious served with soya cream or Free From yogurt. See method

Ingredients

of the reference intake
Carbohydrate 45g Protein 5.8g Fibre 1.2g

Grease a 25cm (10in) savarin tin and dust with a little gluten-free flour. For the dough, mix the flour, yeast and warm soya milk in a food processor.
In a separate bowl, beat the eggs, sugar, orange zest, vanilla, half teaspoon sea salt and the dairy-free spread. Gradually pour the egg mixture into the flour and beat to form a smooth batter. Pour the batter into the prepared tin. Cover with clingfilm. Set aside in a warm room for about 1 1/2 hours, until the dough almost reaches the top of the tin.
Preheat the oven to Gas 6, 200°C, fan 180°C. Remove the clingfilm and bake the savarin for about 40 minutes. Allow to cool for a few minutes then turn out onto a serving plate.
For the syrup, heat the orange juice, liqueur and the sugar in a pan. Simmer gently until the sugar is dissolved. Bring to the boil and simmer for 5 minutes until syrupy. Slowly pour the syrup over the savarin, allowing it to be absorbed as you pour. To decorate, top the savarin with the berries, orange zest and pistachios. Serve with soya cream or Free-From yogurt, if you like.