A savarin is a cake made with yeast that is soaked in syrup with rum or kirsch added. This elegant yeast ring takes a little time to make but the result, both visual and tastewise, is well worth the effort.
Measure the water into a jug, add the dried yeast and mix to a smooth paste. Leave in a warm place for 10 minutes until risen and frothy. Melt the butter and cool.
Sift the flour and salt into a bowl and stir in the sugar. Add the yeast mixture and eggs and beat thoroughly. Beat in the butter and potato until smooth and elastic, then cover the bowl with a clean cloth and leave to rise in a warm place until doubled in size.
Lightly oil a
To make the syrup: Add
To finish, rub
‘Smiling Murphies’ was the name given to fat floury potatoes that burst their skins when they were cooked.
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