Orange savarin with cinnamon cream recipe
 A savarin is a ring-shaped yeasted cake that's drizzled with syrup. It's reminiscent of a drizzle cake, but richer and beautifully moist. 350g/12oz plain flour, plus extra for dusting1 x 7g sachet fast-action yeast250ml/9fl oz full-fat milk, gently warmed to room temperature4 large free-range eggs40g/1½oz caster sugar1 large orange, zest only 1 tbsp vanilla extract ½ tsp table salt150g/5½oz unsalted butter, melted, plus extra for greasingvegetable oil, for greasing 350g/12oz plain flour, plus extra for dusting 1 x 7g sachet fast-action yeast 250ml/9fl oz full-fat milk, gently warmed to room temperature 4 large free-range eggs 40g/1½oz caster sugar 1 large orange, zest only 1 tbsp vanilla extract ½ tsp table salt 150g/5½oz unsalted butter, melted, plus extra for greasing vegetable oil, for greasing 6 tbsp freshly squeezed orange juice 4 tbsp of orange liqueur, such as Grand Marnier150g/5½oz caster sugar 6 tbsp freshly squeezed orange juice 4 tbsp of orange liqueur, such as Grand Marnier 150g/5½oz caster sugar 300ml/10½fl oz double cream½ tsp ground cinnamon 50g/1¾oz caster sugar 300ml/10½fl oz double cream ½ tsp ground cinnamon 50g/1¾oz caster sugar 2 large oranges (optional)25g/1oz unsalted shelled pistachios, chopped 2 large oranges (optional) 25g/1oz unsalted shelled pistachios, chopped Method Grease a 25cm/10in savarin tin with butter and dust with flour.For the dough, sift the flour into a large mixing bowl, add the yeast and mix. Pour in the milk and roughly mix using a wooden spoon.In a separate bowl, beat the eggs and sugar until pale and fluffy. Then stir in the orange zest, vanilla extract, salt and melted butter. Mix until well combined then pour it into the flour mixture. Whisk until the batter reaches a smooth pouring consistency. Cover and leave to rise for 15-20 minutes. When the batter has proved, use a wooden spoon to knock it back and remove the air. Pour the batter into the prepared tin. Oil one side of a large piece of cling film and cover the tin oily-side down. Set aside in a warm room for about 1½ hours until the dough almost reaches the top of the tin.Preheat the oven to 200C/400F/Gas 6.Remove the cling film and bake the savarin for about 40 minutes. Allow to cool for a few minutes then turn out into a shallow baking tray. For the syrup, heat the orange juice, liqueur, 250ml/9fl oz water and the sugar in a pan. Simmer for five minutes, or until the sugar is dissolved. Slowly pour the syrup over the savarin, allowing it be absorbed as you pour. Place the savarin on a serving plate.For the filling, whip the cream with sugar and cinnamon until peaks form when the whisk is removed. Transfer to a piping bag with a star nozzle attached and pipe the cream in the middle of the savarin until it reaches the top of the cake. To decorate, slice the oranges very thinly and place them on the top of the cake (if using). Sprinkle the pistachios over and serve. Grease a 25cm/10in savarin tin with butter and dust with flour. Grease a 25cm/10in savarin tin with butter and dust with flour. For the dough, sift the flour into a large mixing bowl, add the yeast and mix. Pour in the milk and roughly mix using a wooden spoon. For the dough, sift the flour into a large mixing bowl, add the yeast and mix. Pour in the milk and roughly mix using a wooden spoon. In a separate bowl, beat the eggs and sugar until pale and fluffy. Then stir in the orange zest, vanilla extract, salt and melted butter. Mix until well combined then pour it into the flour mixture. Whisk until the batter reaches a smooth pouring consistency. Cover and leave to rise for 15-20 minutes. In a separate bowl, beat the eggs and sugar until pale and fluffy. Then stir in the orange zest, vanilla extract, salt and melted butter. Mix until well combined then pour it into the flour mixture. Whisk until the batter reaches a smooth pouring consistency. Cover and leave to rise for 15-20 minutes. When the batter has proved, use a wooden spoon to knock it back and remove the air. Pour the batter into the prepared tin. Oil one side of a large piece of cling film and cover the tin oily-side down. Set aside in a warm room for about 1½ hours until the dough almost reaches the top of the tin. When the batter has proved, use a wooden spoon to knock it back and remove the air. Pour the batter into the prepared tin. Oil one side of a large piece of cling film and cover the tin oily-side down. Set aside in a warm room for about 1½ hours until the dough almost reaches the top of the tin. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Remove the cling film and bake the savarin for about 40 minutes. Allow to cool for a few minutes then turn out into a shallow baking tray. Remove the cling film and bake the savarin for about 40 minutes. Allow to cool for a few minutes then turn out into a shallow baking tray. For the syrup, heat the orange juice, liqueur, 250ml/9fl oz water and the sugar in a pan. Simmer for five minutes, or until the sugar is dissolved. Slowly pour the syrup over the savarin, allowing it be absorbed as you pour. Place the savarin on a serving plate. For the syrup, heat the orange juice, liqueur, 250ml/9fl oz water and the sugar in a pan. Simmer for five minutes, or until the sugar is dissolved. Slowly pour the syrup over the savarin, allowing it be absorbed as you pour. Place the savarin on a serving plate. For the filling, whip the cream with sugar and cinnamon until peaks form when the whisk is removed. Transfer to a piping bag with a star nozzle attached and pipe the cream in the middle of the savarin until it reaches the top of the cake. For the filling, whip the cream with sugar and cinnamon until peaks form when the whisk is removed. Transfer to a piping bag with a star nozzle attached and pipe the cream in the middle of the savarin until it reaches the top of the cake. To decorate, slice the oranges very thinly and place them on the top of the cake (if using). Sprinkle the pistachios over and serve. To decorate, slice the oranges very thinly and place them on the top of the cake (if using). Sprinkle the pistachios over and serve.