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Mini Cava and Orange Savarins

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.

Follow Rosie Brandreth-Poynter, Great British Bake Off 2019 Semi-Finalist's, recipe as she uses our Cordon Negro Cava to make these little delights. 

You can find Rosie on Instagram and Facebook.


  • Makes: 6-8
  • Prep time: 1 hour
  • Bake time: 20 minutes
  • Prove time: 2 hours


For the batter:

• 225g plain flour
• 50g caster sugar
• 7g fast action yeast
• 5g fine salt
• 4 free range eggs
• 25ml milk
• 125g unsalted butter (softened)
• Zest of 1 large orange

For the syrup:

• 100g caster sugar
• 100ml cava
For the Chantilly cream:
• 150ml double cream
• 30g icing sugar
• 2 tbsp cava

To decorate:

• Fruits of your choosing
• Boiled sweets


Make the savarins:

1) To make the batter – 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 – 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

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 – it’s 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/shard

5) Pipe or spread the cream on to the savarins (once completely cool) then arrange fresh fruit and sugar sweet shards

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