Jasmine Tea Savarin #BundtBakers


A savarin cake is an yeasted cake. Our host Felice Geoghegan , choose the theme "Bundts with yeast as the leavening agent". When I seen this theme was very happy since I, always wanted to make a savarin cake. I gave this a twist by making it with Jasmine tea. Thought that this cake will have a strong jasmine flavor, but, that was not so.

Joined the group of bundt bakers this month, thanks you friends for welcoming me into this group.  This is my first post and enjoyed trying out  this yeasted cake or else would not have ventured baking this cake.  It's a must try cake and is excellent to serve as a dessert. 



Ingredients
100 Ml Milk
1 Teaspoon Jasmine Tea
7 Grams Instant Yeast
1 Tablespoon Granulated Sugar
1/2 Teaspoon Vanilla Essence
1/4 Teaspoon Baking powder
150 Grams All Purpose Flour
2 Eggs
50 Grams Butter - room temperature
1/2  Teaspoon Salt
For the Syrup

200ml  Water
1 Teaspoon Jasmine Tea
1/2 Cup  Granulated Sugar





Method

Boil the milk, add the jasmine tea  and let it rest covered till it comes to room temperature. 




In a large bowl ( I used the food processor) add the milk, yeast, sugar , eggs and essence, whisk for a minute or two. Then add the flour, a tablespoon at a time and whisk till all the flour is incorporated and forms a smooth batter.  Then  add the  butter and continue whisking  until it is all incorporated and you have a wet, glossy dough. Carry on beating for about two minutes. 



Cover the bowl with cling film. Leave to rise  till it doubles. Left it in food processor bowl since I, did not want to waste any batter by pouring it into a another bowl.


Oil an  8 inch savarin mould well and dust it flour , keep aside.
When the cake dough doubles , stir the dough to knock out the air bubbles and spoon it into the mould.

In the meantime preheat the oven to 200C.



Leave the savarin in a draught-free spot to prove. 



When it has doubled in size, bake for 25 minutes until puffed, crisp,  golden on the surface and as you can see it has left the sides of the mould.



In the meantime while the savarin is baking let's prepare the  syrup.
Boil the jasmine tea and sugar,  till it comes to a a rolling boil, then mix it well when the sugar dissolves take off flame.  Then pass through a sieve and keep aside. 




When the  savarin  cools, then turn the  out onto a shallow serving dish.



Pour over the syrup. 



Decorate with the assorted fresh fruit.  Serve with crème fraîche, ice cream and  assorted fresh fruits.



See how light and spongy it is.. looks tempting na..



In the evening when my hubby went for his evening walk told him to get his favorite icecream.  He bought a pack of butterscotch icecream. 


  
I served this as a dessert with butterscotch ice cream and assorted fresh fruit.  This was a divine combination.

Labels : Cakes, Yeasted, Savarin, Bundt Bakers, Continental Cuisine  

BundtBakers


#BundtBakers is a group of bundt loving bakers who get together once a month to bake bundts with a common ingredient or theme. We take turns hosting each month and choosing the theme or ingredient. Co-Host: Felice; Host blog: All That’s Left Are The Crumbs (http://allthatsleftarethecrumbs.blogspot.com/) Co-Host: Wendy; Host blog: A Day in the Life on the Farm (http://adayinthelifeonthefarm.blogspot.com/) You can see all our of lovely Bundts by following our Pinterest board. Updated links for all of our past events and more information about #BundtBakers, can be found on our home page. And don’t forget to take a peek at what other talented bakers have baked this month: 
Bica Bundt Cake by Patty's Cake
Coconut Spice Mini Yeasted Bundts by Passion Kneaded
Cornish Saffron Cake by Food Lust People Love
Czech Poppyseed Crown Coffee Cake by The Queen of Scones
Guinness Bread Bundt Cake by I Love Bundt Cakes
Healthy Vegan Bundt Cake by Bizcocheando
Hot Cross Bundts by All That's Left Are The Crumbs
Irish Butter Cheesy Bread Bundt by Faith, Hope, Love, & Luck Survive Despite A Whiskered Accomplice
Jasmine Tea Savarin by Sneha's Recipe
King's Bundt Cake by Sew You Think You Can Cook
Lemon and Blackberry Savarin by A Day in the Life on the Farm
sneha datar
sneha datar

Happy Home-maker and culinary enthusiast.

4 comments:

  1. I thought there were going to be many Savarins today Sneha, but evidently only you and I have great minds. Yours turned out gorgeous.

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  2. Welcome to the #BundtBakers! Your first bundt with us is certainly a beautiful one, and I love the idea of using Jasmine tea in the syrup.

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  3. A great frist bundt!!! Congratulations!!! It looks really delicious!!! XOXO

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  4. I quite enjoy baking with tea. You made a beautiful cake - I just love all of that fresh fruit.

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