Savoring the Sweetness: Exploring the Delectable World of Savarin Cakes

I love the story behind this.  The savarin evolved from the baba.  The baba was the creation of a Polish  King exiled in France.  He did not like the cakes he found so he made his own and soaked it in rum for good measure.  Why settle for less?

Making this Gluten Free was a challenge.  I do not like to over complicate ingredients, but that is what is often done to get wheat free flours to rise.  My first try was like a failed souffle, so I had to rethink it all together for my second try.  What ended up doing was using a recipe a knew would be a good sponge, rather than a yeast-ed creation.  The result is a melt in your mouth confection.

For the cake:

• 1 Package Vanilla Mix
• 2 eggs
• 2 tbsp agave nectar or honey
• 2 tbsp apple cider vinegar
• 1 cup Paolucci Fragoletta, wild strawberry liqueur

Combine eggs and apple cider vinegar.  Fold in Vanilla Mix.  Butter a savarin or bunt pan and spread dough into it.  Bake at 350° for 30 minutes.  Remove from the oven and pour strawberry liqueur over the cake while it is still in the pan.  Allow to cool.

For the fruit;

• 1 pint strawberries, hulled and sliced
• 1 cup Paolucci Fragoletta, wild strawberry liqueur

Lightly saute strawberries in liqueur for 10 minutes.  Take off the heat and cool.

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