Gabriel Gaté loves desserts, and has enjoyed making them since he was a child. His latest book, So French So Sweet, is full of things you’re going to want to eat – from cakes and tarts, to sorbets and mousses. For an irresistible treat through summer and beyond, try his mouthwatering Rum Savarin With Tropical Fruits.
The gâteau Savarin – a yeast cake moistened with syrup – is a great French classic.
- 7–10 g (¼ oz) instant dry yeast
- 2 tablespoons warm milk
- 200 g (7 oz/1¹∕³ cups) plain (all‑purpose) flour, sifted
- 3 large eggs
- 90 g (3 oz) unsalted butter, softened
- 330 g (12 oz/1½ cups) sugar
- zest of 1 lemon
- 60 ml (2 fl oz/¼ cup) rum
- 2 mangoes
- pulp of 2 passionfruit
- lemon zest shavings, to decorate
- Dissolve the yeast in the milk and set aside for 15 minutes.
- Using electric beaters or a wooden spoon, beat the sifted flour, yeast mixture and eggs until the dough is elastic, about 2 minutes. Cover with a cloth and set aside to rise for about 1 hour.
- Preheat the oven to 200°C (400°F). Butter a 20 cm (8 in) ring (bundt) tin. Add the softened butter and 1 tablespoon of the sugar to the risen dough and beat thoroughly with a wooden spoon. Place the mixture in a piping bag and pipe into the prepared tin, tapping the tin lightly to eliminate any air bubbles. Set aside to rise in a warm place, uncovered, for 30 minutes. Bake for 25 minutes or until a bamboo skewer inserted into the middle comes out dry.
- Meanwhile, bring 500 ml (17 fl oz/2 cups) water, the remaining sugar and lemon zest to the boil and cook for 5 minutes.
- Remove the cake from the oven and set aside for about 3 minutes before turning it out onto a dish. Stir the rum into the sugar syrup and pour this over the cake.
- Allow the cake to absorb the syrup. Peel and slice the mangoes and combine them with the passionfruit pulp. Spoon this mixture into the middle of the cake and decorate with shavings of lemon zest.