9°C
June’s recipe of the month is a gorgeously sticky and sweet orange savarin, brought to us by shop volunteer and patron Carol. Carol discovered this recipe when taking a cookery class in Brussels and is now bringing it to Birmingham for you to try at home.
Ingredients
For the cake
2 eggs
125g/4oz caster sugar
125g/4oz self-raising flour
Pinch of salt
Grated zest of 2 oranges
For the syrup
125g/4oz caster sugar
Juice of 4-5 oranges
Liqueur glassful of Grand Marnier (optional)
Method
- With a mixer, beat the eggs and the sugar for the cake until light and creamy
- Sieve in the flour and salt, then add the grated orange rind
- Mix well before transferring the mixture into a well-greased 25cm/10in tart tin
- Bake for 15-20 minutes in a pre-heated oven at 160c/325f/Gas 3
- Meanwhile, make the syrup by adding the caster sugar and orange juice to a small saucepan on a low heat
- Once the sugar has melted, add the Grand Marnier and keep warm. Do not allow the syrup to boil
- Once the cake is cooked, invert it onto a serving plate and pour the syrup over it, making sure it soaks in well all over. You may want to use a small skewer to create holes for the syrup to sink into
The cake is improved if prepared the day before and kept overnight in the fridge.
The above recipe serves six and is extra delicious with fresh berries and cream.
