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–+ servings

Savarin with Pineapple and Lemongrass Compote

A classic, yeast sponge, traditionally soaked with rum. Make as boozy as your mood suits!
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Keyword: Savarin, sponge, rum baba, pineapple
Category: Baking
Course: Desserts, Cold
Cuisine: Asian, Caribbean, French
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 3 hours 5 minutes
Servings: 8 people
Calories: 284kcal
Author: MJF
Cost: £6.00

Equipment

  • 1 Mixing Bowl
  • 1 Savarin or Bundt Cake Mould
  • 1 Set of Measuring Cups
  • 1 Cutting Board
  • 1 Cooks Knife
  • 1 Jug

Ingredients

For The Savarin:

  • ½ Lb Strong Flour (1 1/2 Cups + 1 Tbspn)
  • ⅜ oz Dried Yeast (1 teaspoon)
  • ½ oz Caster Sugar (1 1/4 teaspoons)
  • 2 ½ fl oz Milk Warm
  • 3 each Eggs Room temperature
  • 1 Pinch Salt
  • 3 oz Butter Melted

For The Pineapple Compote:

  • 1 each Pineapple diced into ½“cubes
  • 2 Tbspns Butter
  • 3 Tbspns Brown Sugar
  • 2 oz Dark Rum optional
  • 2 oz Grand Marnier or Orange Liqueur optional
  • 2 each Lemongrass Stalks quarterd and bruised
  • ½ each Stick Cinnamon
  • 2 each Star Anise
  • ½ each Vanilla Pod or 1 tspn Vanilla Essence
  • 1 each Lime juiced

Instructions

For The Savarin:

  • Active the yeast in the milk by mixing with the sugar and leaving until frothing (about 10 minutes).
  • Make a dough with all of the ingredients except the butter.
  • Leave covered in a warm place for 30 minutes.
  • Beat in the butter until a smooth dough forms.
  • Pipe or spoon the mixture into a well greased savarin mould.
  • Cover and leave until the mixture rises to the top of the moulds.
  • Bake at 400F (220C) for 20-25 minutes until golden brown.
  • Remove from mould while still warm.

For the Pineapple Compote:

  • Heat a wok or high sided frying pan, add the butter and quickly saute the pineapple until golden brown.
  • Add the brown sugar and cook until caramelized, then add the rum and Grand Marnier. (or water if not using alcohol).
  • Add the remaining ingredients.
  • Bring to boil and gently simmer until pineapple is cooked and flavours have developed, approximately 10 minutes.
  • Refrigerate when cool and use hot or cold.

To Complete:

  • When the savarin is cold, place back in the mould, with a tray underneath, to catch run off and soak well in a rum flavoured sugar syrup. (or flavour of choice).
  • Brush the soaked baba with apricot glaze.
  • Serve on a platter with the pineapple compote in the centre, whipped cream and garnish as desired.

Nutrition

Calories: 284kcal | Carbohydrates: 32g | Protein: 4g | Fat: 12g | Saturated Fat: 8g | Cholesterol: 33mg | Sodium: 115mg | Potassium: 63mg | Fiber: 1g | Sugar: 10g | Vitamin A: 373IU | Calcium: 24mg | Iron: 1mg