Cardamom savarin with apricots in dessert wine syrup

The perfect balance of sweet and tart, this sticky dessert is perfect for those who want to delight their guests. The added ingredient of cardamom provides unique flavour and spice that'll have people begging for more.
2H 10M
1H 20M


Cardamom savarin
Apricots in dessert wine syrup


Cardamom savar in with apricots in dessert wine syrup

1.Combine yeast, milk and 1 teaspoon of the sugar in a small bowl, cover, stand in a warm place 10 minutes or until frothy. Stir in egg.
2.Combine flour, salt, cardamom and remaining sugar in a large bowl of an electric mixer fitted with a dough hook. Add yeast mixture, mix on medium speed for 3 minutes or until dough is smooth and elastic. Scrape down the side of bowl with a spatula, cover, stand in a warm place for 1 hour or until dough has doubled in size.
3.Meanwhile, make apricots in dessert wine syrup. Using a vegetable peeler, peel rind from orange avoiding white pith, cut into thin strips (or use a zester). Place rind, wine, the water, sugar and cardamom in a medium saucepan, bring to the boil, stirring to dissolve sugar. Simmer 2 minutes. Cut half the apricots in half, add all apricots to syrup. Remove from heat, cover until needed.
4.Return the bowl with the risen dough to the electric mixer fitted with the dough hook. Add chopped butter to dough, a few pieces at a time, beating on medium speed, for 2 minutes or until smooth and elastic.
5.Grease a 24cm (91/2-inch) non-stick bundt pan well with the melted butter. Spoon dough mixture into a disposable piping bag, pipe mixture into pan. Cover loosely, stand in a warm place for 45 minutes or until mixture is almost doubled in size.
6.Preheat oven to 220°C (200°C fan forced).
7.Bake savarin for 25 minutes or until golden and a skewer inserted into the centre comes out clean. Stand savarin in pan for 5 minutes.
8.Strain apricots in syrup, reserving apricots, rind and cardamom. Pour 3 cups (750ml) of the syrup slowly over the savarin in the pan until syrup is absorbed. Stand savarin for 10 minutes before turning out onto a cake plate.
9.Meanwhile, simmer remaining syrup in a small saucepan over medium heat for 8 minutes or until thickened. Return reserved apricots, rind and cardamom to thickened syrup. Cool.
10.Serve savarin warm or at room temperature, with apricots and drizzled with thickened syrup.

Most people have heard of a rum baba, a savarin is a version of the same yeasted, syrup-soaked dessert, cooked in a special ring-shaped pan of the same name. Here we have used a more readily available bundt pan for this spiced version. This cake is best made on day of serving but keeps well for 2 days if refrigerated. We used Brown’s Orange Muscat Flora, a unique Australian dessert wine. To make dough BY HAND: In step 2, stir ingredients together in a large bowl using a wooden spoon to form a sticky dough. Turn out onto a well-floured work surface and knead for 3 minutes or until smooth. Place in an oiled bowl and continue step 2. In step 4, turn the risen dough out onto a well-floured work surface, knead butter, piece-by-piece, into the dough, kneading well after each addition until all butter is incorporated and dough is smooth. Continue onto step 5.


Related stories