Savarin à l' Οrange

Savaren with Orange is a quick version of the classic Savaren with rum. Light, delicious cake, soaked in a syrup flavored with the taste and aroma of orange.
This season we can find very tasty and juicy oranges and this is the perfect time to enjoy it!
Savaren is a kind of baba au rhum. His name was in honor of the famous French writer and gastronomy Brillat-Savarin. Served usually soaked in syrup in which we add rum or other alcohol and whipped cream.
work: 0:20'time: 0h:40'medium: 5/10

Ingredients (6 servings)

  • 3 eggs, separate the yolks from the whites
  • 60 gr/ 2 oz icing sugar
  • ½ tsp cream of tartar
  • 120 gr/ 4oz flour
  • 1 tbsp dry yeast
  • 3 tbsp milk
  • a pinch of salt
  • a little butter + flour for the pan


Grease and flour a small pan.
Divide the egg whites from yolks.

Beat the egg whites into meringue by adding cream of tartar.
Leave them aside to wait.

Continue beating the yolks with the sifted icing sugar, and add the salt…

Add the sifted flour, mixing gently…

…with the milk (in turns), until we have a uniform mixture.

Finally add the meringue and lift the dough from the bottom up and cyclically until fully mixed.

Pour the mixture into the mold and bake in preheated oven at 150°C/300°F for 15'-20' or until a knife blade comes out clean.
Meanwhile prepare the syrup…


  • 250ml / a cup of orange juice
  • 125 gr/ 4.5 oz sugar
  • ½ shot Cointreau liqueur or whatever we prefer


  • 4 tbsp orange marmalade

In a small saucepan mix all ingredients and boil at low heat for 5 minutes.

Add the liqueur.

When Savaren is cooked, remove from the oven and drizzle with syrup. Let it absorb the syrup completely.
Invert to a serving platter. Heat jam slightly and brush up on Savaren.
Enjoy it!