Savarin Cake

Ingredients

• fib. of butter
• lib. of flour
• 4 table-spoonfuls of sugar
• four well-beaten eggs
• J pint of water
• Jib. of sugar
• 2 wineglassfuls of rum
• 2oz. of sweet almonds

Method

1. 1

   Rub butter into flour, mix in sugar, eggs, and warm milk to make dough.

2. 2

   Knead and mix in leaven.

3. 3

   Prepare a cake-mould with chopped almonds, pour in the mixture, let rise, then bake.

4. 4

   Boil water and sugar until reduced, add rum, and pour over the baked cake.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 33. The excerpt below is the record exactly as published.

Savarin Cake.— By many cooks this Cake is confounded with the Baba Cake, but there is no other reason for associating the two beyond that it is just possible Brillat- Savarin, from whom the Cake derives its name, being acquainted with the Baba, sought to convert this knowledge to his own credit, an act that should have been unworthy of the great “ philosopher of taste.” (1) Rub fib. of butter into lib. of flour, then mix in 4 table-spoonfuls of sugar, four well-beaten eggs, and sufficient warm milk to make a dough. Knead it well’ then mix in Jib. of leaven. Blanch and chop very fine 2oz. of sweet almonds, butter the interior of a Cake-mould, and strew the chopped almonds over it, put in the Cake mixture, and set it in a warm place to rise. When well risen, put the Cake in the oven and bake it. Put J pint of water in a saucepan with Jib. of sugar, and boil it until reduced to two -thirds its original quantity, then pour in 2 wineglassfuls of rum

Cook this with the app: pantry check, scaling, and the assistant.