Yesterday, I made an Orange-Rum Savarin that came out wonderfully, particularly for a first attempt! (
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)As I am wheat-intolerant, I baked it with Spelt flour, without anymodifications, and was very pleased with the result. Of course, as soon asI have something that works, I want to change it... The cake is verydelicately flavored without the syrup, which may not soak in evenly. Ithought it might be good (although admittedly, no longer a true Savarin)to increase the sugar, and possibly add more fruits. With the yeast though, I am not sure if it's a good idea to significantly increase the sugar in the basic batter. Would the yeast tend to consume all the available sugar in the rise? Would the resulting sponge be way to light and liquid? Could I possibly achieve the desired result by stirring in the additional sugar when I stir down the batter, after the first rise? Would a delicate yeast batter like this support more fruit, even double or more?
And yes, I will experiment, but thought I'd query the collecive experience here, first!
Dave