{"id":3369,"date":"2020-11-18T00:00:00","date_gmt":"2020-11-18T00:00:00","guid":{"rendered":"https:\/\/pre.freixenet.com\/uk\/blog\/news\/mini-cava-and-orange-savarins\/"},"modified":"2025-08-21T14:53:40","modified_gmt":"2025-08-21T14:53:40","slug":"mini-cava-and-orange-savarins","status":"publish","type":"post","link":"https:\/\/freixenet.com\/uk\/blog\/lifestyle\/mini-cava-and-orange-savarins","title":{"rendered":"Mini Cava and Orange Savarins"},"content":{"rendered":"
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Home<\/a><\/span> \u00bb Lifestyle<\/a><\/span> \u00bb Mini Cava and Orange Savarins<\/span><\/span><\/div>\n\n

Mini Cava and Orange Savarins<\/h2>\n\n
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Lighter than brioche, these pretty little yeasted orange cakes are soaked in a cava syrup and served with chantilly cream and fresh fruit; just like those in little French patisserie windows.<\/p>\n\n\n\n

Follow Rosie Brandreth-Poynter, Great British Bake Off 2019 Semi-Finalist\u2019s, recipe as she uses our Cordon Negro Cava to make these little delights.<\/p>\n\n\n\n

You can find Rosie on Instagram<\/a> and Facebook<\/a>.<\/p>\n\n\t<\/div>\n\n<\/div>\n\n<\/div>\n\n\n\n

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\u201cOrange cakes soaked in a cava syrup\u201d<\/span><\/p>\n<\/blockquote>\n\n\n

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Makes: 6-8
Prep time: 1 hour
Bake time: 20 minutes
Prove time: 2 hours<\/p>\n\n\n\n

Ingredients<\/p>\n\n\n\n

For the batter:
\u2022 225g plain flour
\u2022 50g caster sugar
\u2022 7g fast action yeast
\u2022 5g fine salt
\u2022 4 free range eggs
\u2022 25ml milk
\u2022 125g unsalted butter (softened)
\u2022 Zest of 1 large orange<\/p>\n\n\n\n

For the syrup:
\u2022 100g caster sugar
\u2022 100ml cava<\/p>\n\n\n\n

For the Chantilly cream:
\u2022 150ml double cream
\u2022 30g icing sugar
\u2022 2 tbsp cava<\/p>\n\n\n\n

To decorate:
\u2022 Fruits of your choosing
\u2022 Boiled sweets<\/p>\n\n\n\n

Method<\/p>\n\n\n\n

Make the savarins:
1) To make the batter \u2013 cream together the butter and sugar, then add the flour, eggs, yeast, milk, salt and zest, stir until well combined and smooth (this may take several minutes)
2) Place the bowl somewhere warm for an hour to prove
3) Grease (with butter) a muffin or Yorkshire pudding tray
4) Split the dough between the holes in the tray \u2013 either 6 or 8 slightly smaller depending on your tray
5) Leave the tray somewhere warm for another hour, pre-heating the oven at the end of this time to 160oC fan
6) Bake for 15 minutes for an 8 hole tin, or 20 for a 6 hole tin
7) Meanwhile make the syrup by adding the sugar and cava to a saucepan and bring to a simmer for one minute, stirring all the time
8) Remove the savarins form the oven, after 5 minutes remove from the tin, pour half the syrup into the bottom of the tin and place the savarins back in as they were, pour the other half of the syrup over the top<\/p>\n\n\n\n

Make the decorations:
1) Whip the cream, icing sugar and cava all together until firm peaks form, transfer to a piping bag (or spread on top with a knife)
2) Melt the boiled sweets (one colour at a time!) in a microwave safe bowl in short bursts on a low setting until liquid
3) Drop small blobs (carefully \u2013 it\u2019s very hot!) onto a silicone mat or greaseproof paper
4) Spread\/smear the melted sweet with the back of a spoon to create a point\/shar
5) Pipe or spread the cream on to the savarins (once completely cool) then arrange fresh fruit and sugar sweet shards<\/p>\n\n\t<\/div>\n\n<\/div>\n\n<\/div>\n\n\n\n

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Cheers to 50 Years! Celebrating 5 decades of Freixenet Cordon Cava Can you believe it? Freixenet…<\/p>\n <\/div>\n

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