I was somewhat bemused by this recipe: looks like a cake but the ingredients sound like bread – what the hell – decided to give it a go anyway. Wow! What a wonderful surprise! The sponge, if it that is the correct term, is unbelievably, like spectacularly light and….it’s drenched in the amaretto syrup. Push a bite-sized piece of the sweet, moist savarin onto a spoon and add a wedge of delicious warm, ripe (and somewhat naughty) nectarine – together they are utter bliss. Nothing short of it!
What you need…
1 x 1 litre savarin baking mould, lightly buttered
250g strong flour, plus extra for dusting
Pinch of salt
15g fresh or dried yeast or 1 sachet of fast action dried yeast (my preference)
85g melted butter
for the amaretto syrup
150g caster sugar
Zest of 1 lemon
125ml amaretto liqueur (Disaronno)
for the nectarines
8 nectarines, stones removed and cut into wedges
4 tablespoons demerara sugar
4 springs lemon thyme, leaves picked
500ml double cream, whipped
12 amaretti biscuits, broken (optional)
What to do…
The day before you want to serve, place the flour, sugar, eggs, salt and yeast into a mixer fitted with a dough hook and mix on a slow speed until the mixture comes together (I did speed 2 for 10 minutes). With the machine still running, pour in the melted butter and mix in to thoroughly incorporate. Remove the bowl, cover with cling film and pop in the fridge overnight.
Also, the day before, make the syrup. Tip all the ingredients into a saucepan over a gentle heat and simmer until the sugar has dissolved. Remove from the heat, pop on the lid and leave overnight, allowing the flavours to fully develop.
The next day, tip the dough out onto a lightly floured surface and gently knead it to form a large ball, then roll it to create a long sausage, just big enough to fit in the savarin mould. Leave to rise for 50 minutes (I put mine in the small oven at the lowest temperature possible).
Preheat your main oven to 180°c / 350° / gas 4.
Pop your savarin mould into the oven and bake for 25 minutes.
Remove from the savarin from the oven and allow to cool in the mould.
Meanwhile, strain the syrup and discard the lemon zest.
Turn your savarin out onto a pretty plate or shallow serving dish and liberally poke all over with a bamboo skewer. Then spoon over the syrup, thoroughly drenching the savarin.
Just before you are ready to serve, pop the butter, nectarines, demerara sugar and lemon thyme into a saucepan over a gentle heat and warm until the sugar has dissolved.
Serve large, moist slices of the savarin with a couple of wedges of warm, sweet nectarine, a large dollop of cream and a crumble of amaretti biscuits. Truly, you will think you are in heaven – absolutely gorgeous!
Rather than using one large savarin mould, you could bake individual or smaller versions, freezing those not needed on the day.
The Daily Mail’s Weekend
Really easy and I love that you can do most of the prep the day before you want to indulge.