Ingredients

• 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 Marnier
• 150g/5½oz 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

Directions

• 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.