Recipe for My Yiayia’s Savaren

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It occurred to me that posting the actual recipe for this dessert might be just a little bit helpful!  So, here it is.

First, make the syrup. This is done first so that the syrup can be chilled while the cake is baking. The goal is to pour cold syrup over a very hot cake (i.e. a cake that has just been pulled out of the oven). This allows the whole cake to absorb the syrup and the syrup doesn’t just pool at the bottom of the cake. 

To make the syrup, heat 2 c. sugar and 3 c. water on your stovetop until sugar dissolves and syrup thickens (about 15 mins.) but is still pourable.  Cool the syrup slightly and refrigerate. (This can be done a few days ahead if you want to get a head start.)

Next, prepare your pan (12″ x 7″ glass Pyrex dish works well) by spraying with cooking spray or wiping with butter. Then preheat your oven to 325˚ F.

Now make the cake: Beat 6 egg whites until stiff but not dry and set aside. Then mix 3/4 c. farina, 1/2 c. breadcrumbs (I usually use Panko), and 2 oz. (or 1/2 c.) almond meal together and set aside. Next, in a standing mixer, beat 6 egg yolks, gradually adding 3/4 c. sugar, until the egg mixture is light and creamy, pale yellow in color (this part usually takes about 10 mins.) Add 2 oz. (or 1/4 c.) orange juice and the grated rind of 1/2 orange to the egg mixture, stirring gently (with a spoon, by hand) to mix. Then, very gently, alternate stirring the egg whites and the dry ingredients into egg yolk mixture, again stirring with a spoon by hand. It’s important to minimize this part of the recipe so that the egg whites don’t break down too much.

Then pour the whole mixture into the greased pan and bake for 30 mins. (or until toothpick inserted in center comes out clean). While it is still hot, prick the top of the cake all over with a bamboo stick or toothpick, and pour the cold syrup onto the hot cake.  Let the cake cool, then cut and serve; diamond-shapes are traditional.