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Citrus Savarin Cake (Sabrina) with Secret Cream

Citrus Cakes, Syrup Soaked Cakes, Food Processor Cakes, Traditional Desserts Twist

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Citrus Savarin Cake (Sabrina) with Secret Cream

Citrus Cakes, Syrup Soaked Cakes, Food Processor Cakes, Traditional Desserts Twist

PREP time 15 min
BAKE time 35 min
TOTAL time 45 min
Servings / Yield 10-12 Servings
Difficulty  Easy (One-Bowl Food Processor Method)

Ingredients

  • Cake Batter: 4 Eggs (L), 1 cup Sugar, 1 cup Oil, 1 cup Orange juice, Zest of 1 orange, 1 cup Semolina, 1 cup Almond flour/coconut, 1 cup Self-rising flour.

  • Citrus Syrup: 1.5 cups Water, 1 cup Sugar, 1/2 cup Orange juice, 1 tsp Vanilla extract.

  • Secret Cream Top: 2 tubs (500g) Sour cream, 1 box (80g) Instant vanilla pudding mix, 1/2 cup Powdered sugar, 1/2 cup Cold milk.

Method

  1. 01

    Batter: Pulse eggs and sugar in a food processor until pale. Pulse in oil, orange juice, and zest. Add semolina, almond flour, and flour; pulse briefly until smooth
  2. 02

    Bake: Pour into a greased pan and bake at 175°C (350°F) for 35 minutes.
  3. 03

    Syrup: Boil water, sugar, orange juice, and vanilla for 5 minutes.
  4. 04

    Soak: Pour warm syrup over hot cake immediately out of the oven.
  5. 05

    Secret Cream: Whip sour cream, instant pudding, powdered sugar, and milk until thick; spread over cooled cake.

Step by step

Clear process images displayed in the same order as the method.

Pulse eggs and sugar in a food processor until pale. Pulse in oil, orange juice, and zest. Add semolina, almond flour, and flour; pulse briefly until smooth 1
Batter:

Pulse eggs and sugar in a food processor until pale. Pulse in oil, orange juice, and zest. Add semolina, almond flour, and flour; pulse briefly until smooth

Pour into a greased pan and bake at 175°C (350°F) for 35 minutes. 2
Bake:

Pour into a greased pan and bake at 175°C (350°F) for 35 minutes.

Boil water, sugar, orange juice, and vanilla for 5 minutes. 3
Syrup:

Boil water, sugar, orange juice, and vanilla for 5 minutes.

Pour warm syrup over hot cake immediately out of the oven. 4
Soak:

Pour warm syrup over hot cake immediately out of the oven.

Whip sour cream, instant pudding, powdered sugar, and milk until thick; spread over cooled cake. 5
Secret Cream:

Whip sour cream, instant pudding, powdered sugar, and milk until thick; spread over cooled cake.

Yaniv's Tip

Use room-temperature eggs and do not open the oven during the first stage of baking.

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