for 4 person

Savarin

200 g	white flour
1 tbsp	sugar
¼ tsp	salt
½ cube	yeast (approx. 20 g), crumbled
40 g	butter, soft
2 ¼ dl	milk, lukewarm
1	clementine, rinsed with hot water, use grated zest only

Syrup

4 dl	black tea
½	cinnamon stick
2	clementines, rinsed with hot water, use a little grated zest and all of the juice
50 g	acacia honey
2 tbsp	Grand Marnier (as desired)

Clementine and date salad

6	clementine
6	Medjool date, pitted, cut into strips
1 tbsp	Grand Marnier, to taste

To serve

1 tbsp

crème fraîche

How it's done

Savarin

In a bowl, mix the flour with all the other ingredients up to and including the salt. Add the yeast and all the other ingredients up to and including the clementine zest, mix well. Beat with a wooden spoon or work the mixture using the dough hook on a hand mixer until it becomes smooth and starts to bubble. Transfer the dough to the prepared tin, smooth down. Cover and leave to rise at room temperature for approx. 1 hr. until it reaches just below the top of the tin.

To bake

Approx. 25 mins. in the centre of an oven preheated to 180°C. Remove, leave to cool, tip out onto a rack, rinse out the cake mould.

Syrup

In a pan, bring the black tea to the boil along with the cinnamon stick and clementine zest. Remove the pan from the heat, leave to infuse for approx. 5 mins. Add the honey, clementine juice and Grand Marnier, mix together and strain. Pour half of the liquid into the cake mould, return the warm Savarin to the tin. Prick the surface all over with a wooden skewer, carefully pour over the rest of the liquid. Cover and leave to infuse for approx. 30 mins. until all the syrup has been absorbed.

Clementine and date salad

Slice off the top and bottom of the clementines, then peel all round the fruit down to the flesh, cut into approx. 5 mm slices, place in a bowl with the dates and Grand Marnier.

To serve

Tip the savarin out onto a plate just before serving, place the clementine and date salad in the middle, decorate with crème fraîche.

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