A light and airy yeasted cake which is soaked in a white wine flavoured syrup and served with apple wedges and cream. This classic French cake is easy to make and is less sweet then many cakes. Remember to allow plenty of time for the cake to rise.
Grease a deep 2 litre ring mould well with butter. Place the flour in a mixing bowl and stir in the yeast, sugar and salt. Make a well in the centre.
Add the eggs and softened butter. Beat well for about 3–4 minutes until smooth. You will find it easier to use a stand mixer if you have one.
Pour the mixture into the prepared tin cover and leave in a warm place. Allow to rise until the tin is almost ¾ full or about 1 hour depending on the ambient temperature.
Preheat the oven to 200℃ /180℃ fan/gas mark 6. Bake for about 40 minutes or until golden and beginning to shrink away from the sides of the tin.
While the Savarin is cooking, poach the apples. Core and cut the apple into wedges. Place the wine, sugar, cardamon and thyme in a large saucepan and heat stirring until the sugar has dissolved. Bring to the boil, then a dd the apple wedges.
Reduce the heat, cover and cook for 5 minutes until the apples are just tender. Remove with a slotted spoon and set aside. Strain the syrup to remove the cardamon pods and thyme.
When the Savarin is baked, allow to cool in the tin for a few minutes. Prick the base a few times with a skewer and spoon over some of the syrup.
Then turn out onto a wire rack placed over a tray and spoon the syrup over the Savarin allowing it to soak in. Any that drips on the tray can be re-spooned over. Allow to cool.
To complete pile some of the apples wedges into the centre and serve the rest separately. Decorate with whipped cream.
Savarin is traditional baked in a decorative ring mould but you could also bake it in a deep round cake. The mixture should fill it by about a quarter before rising.