Baking

Whisky-yuzu savarin with scorched lemon

Name: Yuzu, lemon and whisky cake recipe
Yield: 12
Ingredients: 140ml lukewarm milk; 2 1/2 tsp dried yeast; 300g plain flour; 75g caster sugar; 3 eggs, at room temperature, lightly whisked; 100g melted butter; Finely grated zest of 1 lime and 1 lemon (reserve juice for the syrup); 300ml thickened cream; 200g creme fraiche; 515g caster sugar; 1 small lemon, sliced as thinly as possible; 180ml whisky; Juice of 1 lemon and 1 lime (reserved from the savarin); 80ml yuzu juice

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P110 Whisky-yuzu savarin with scorched lemon

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by Emma Knowles

Jul 09, 2023

"Japanese whisky and yuzu combine in a syrup to soak this feather-light savarin, while scorched lemon cuts through the sweetness. If you want to up the booziness, add a splash more whisky to the syrup." – Emma Knowles

140ml lukewarm milk
2 1/2 tsp dried yeast
2 cups (300g) plain flour
1/3 cup (75g) caster sugar
3 eggs, at room temperature, lightly whisked
100g melted butter
Finely grated zest of 1 lime and 1 lemon (reserve juice for the syrup)
300ml thickened cream
200g creme fraiche

Whisky-yuzu syrup

2 1/3 cups (515g) caster sugar
1 small lemon, sliced as thinly as possible
3/4 cup (180ml) whisky, such as Japanese whisky
Juice of 1 lemon and 1 lime (reserved from the savarin)
1/3 cup (80ml) yuzu juice (available from Asian grocers)

Method

1.

Grease base and side of a 22cm ring pan.
2.

Combine milk and yeast in a small bowl, and set aside in a warm place for 5 minutes or until foamy. In a stand mixer fitted with the dough hook, mix flour, sugar and 1 1/2 tsp salt flakes on medium speed to combine, then add egg and yeast mixture and mix until smooth. Reduce speed to low. Gradually add butter, mixing until combined. Add zest and increase speed to high and knead for 5 minutes or until dough is smooth and elastic (dough will still be very sticky and runny).
3.

Spoon mixture evenly into prepared pan, cover and set aside in a warm place to prove for 1-1 1/2 hours or until doubled in size.
4.

Preheat oven to 180°C/160°C fanforced. Bake cake for 30 minutes or until golden and a skewer inserted in centre comes out clean. Cool slightly in pan, then turn out onto a wire rack to cool completely. Reserve pan.
5.

For the whisky-yuzu syrup, preheat oven grill to high. Line a baking tray with baking paper. Scatter 1/3 cup (75g) sugar on a plate. Press lemon slices into sugar, coating both sides, then arrange in a single layer in a large ovenproof frypan (discard remaining sugar left on the plate). Grill for 6-7 minutes, turning once, until caramelised. Using tongs, transfer lemon slices to prepared tray (be careful, as the caramel will be very hot).
6.

Place frypan over medium-high heat and add 2 tbs whisky, scraping bottom of pan. Add lime and lemon juice, remaining sugar and 2 cups (500ml) water and cook, stirring until sugar dissolves. Bring to a simmer and cook for 7 minutes until a light syrup forms. Remove from the heat and add yuzu juice and remaining whisky.
7.

Return the savarin to its pan, gradually pour over half the syrup and stand for 30 minutes to soak. Simmer remaining syrup for 5 minutes or until reduced. Place both creams in a stand mixer fitted with the whisk attachment and whisk until soft peaks.
8.

Carefully loosen savarin from pan and turn onto a serving platter. Top with whipped cream and scorched lemon, and drizzle with reduced syrup to serve.