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Savarin with clementine and date salad
35 m active | 2 h 30 m total
Nutrition facts per serving:
  • Energy in kcal about 499
  • Fat about 13g
  • Carbohydrates about 83g
  • Protein about 10g
This is needed
This is needed for 4 people
  • 200 g white flour
  • 1 tbsp sugar
  • 0.5 cube yeast (approx. 20 g), crumbled
  • 0.25 tsp salt
  • 40 g butter, soft
  • 2.25 dl milk, lukewarm
  • 1 clementines, rinsed with hot water, use grated zest only
  • 0.5 cinnamon stick
  • 4 dl black tea
  • 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 clementines
  • 6 Medjool dates, pitted, cut into strips
  • 1 tbsp Grand Marnier, to taste
To serve
  • 1 tbsp crème fraîche
  • One ring-shaped cake mould (holding approx. 1 1/2 l), greased and floured or Springform tin with two bases.
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And that's how it's done
And that's how it's done
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.
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.