Apricot and Gooseberry Savarin

Veggie.Lover's picture

Dec. 27, 2011

Ingredients

Warm water 75 Milliliter (5 Tablespoon)
Honey 1 Teaspoon (5 Milliliter)
Fresh yeast/2 teaspoon dried yeast 1/2 Ounce (15 Gram)
Whole wheat flour
Soya flour 15 Milliliter (1 Tablespoon)
Salt 1 Pinch
Eggs 2
Margarine 1 Ounce (25 Gram)
For the filling
Hunza apricots 4 Ounce , soaked overnight (100 Gram)
Gooseberries 1 Pound (450 Gram)
Honey 15 Milliliter (1 Tablespoon)

Directions

GETTING READY

1. Preheat oven to gas mark 6, 200°C (400°F).

MAKING

2. In a bowl mix water and honey together.

3. Add yeast and stir again. Keep aside in warm place for 10 minutes.

4. In another bowl add 25 g (1 oz) of the wholewheat flour and the soya flour.

5. Mix with honey mixture and leave aside for 30 minutes.

6. Stir in remaining flour, salt, eggs and margarine. Beat well.

7. Lightly butter a 900 ml (1 1/2 pint) savarin mould.

8. Transfer the mixture into it and leave to prove for 30 minutes.

9. In a pan stew apricots in soaking water for about 15-20 minutes.

10. Bake savarin for 20 minutes.

11. Invert from the tin and cool.

12. Put back into the tin and prick top.

13. Drain apricots and pour 150 ml (1/4 pint) juice over the savarin.

14. Keep it soaked for 2-3 hours.

15. In a small pan cook gooseberries with honey and a little water for about 10 minutes.

SERVING

16. Turn out savarin, fill the centre with gooseberries and top with yogurt or smetana.

Recipe Summary

Difficulty Level: Medium
Cook Time: 40 Minutes
Ready In: 40 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 187Calories from Fat 61

 % Daily Value*

Total Fat 7 g10.8%

Saturated Fat 1 g5%

Trans Fat 0 g

Cholesterol

Sodium 71 mg2.96%

Total Carbohydrates 28 g9.3%

Dietary Fiber 6 g24%

Sugars 4 g

Protein 7 g14%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet