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Savarin cooling out of the oven
Savarin glazed with vanilla syrop

A yeast based cake, soaked in a sweet syrop. This syrop is often Rum or Vanilla based


Prep Items

  • 1oz of butter
  • Bundt pan greased with 1oz of butter
  • Stand mixer
  • Oven preheated to 400F


  • 1.5 TBS of yeast
  • 3 TSP of sugar
  • 1 cup hot water
  • 2 eggs


  • 1 pinch of salt
  • 4oz of butter
  • 1.5 cups of cup4cup gluten free flour
  • 1/2 cup chocolate chips or rum soaked raisins


  • 1/4 cup sugar
  • 1/2 cup boiling water
  • Rum or vanilla to taste



  1. Grease bundt pan with 1oz of butter
  2. Place hot water into 2cup pyrex cup
  3. Mix sugar into hot water
  4. Add yeast
  5. Let stand until yeast fills pyrex cup


  1. Put flour and salt into upright stand mixer
  2. Add the 2 beaten eggs to the yeast
  3. Add yeast and egg mixture to flour
  4. Add 4oz of butter to mixture
  5. On low speed, mix batter
  6. Gently fold chocolate chips or raisins into batter
  7. Pour mixture into greased bundt pan
  8. Let rise for 45 minutes or until the batter fills the pan
  9. Bake at 400F for 10 minutes and then at 350 for 35 minutes (or until cooked and golden brown)


  1. Add sugar and water to pan
  2. Bring to a boil while stiring to make simple syrop
  3. Let cool
  4. Add Vanilla or Rum


  1. Drizzle syrop over Savarin
  2. Use pastry brush to pick up extra and put back on dessert
  3. Slice in to large sections and serve with whipped cream