Raspberry Hazelnut Savarins

For one of the first dinner parties I ever catered, I made these raspberry hazelnut savarins. I used the recipe from this cookbook, The Best of Gourmet 1987 Edition. These were compilation cookbooks of Gourmet Magazine recipes.

I also own the 1986, 1989, and 1990 editions, and they’re all fabulous and timeless. I honestly don’t know why I quit buying them – maybe they quit making them. Of course, they’re not as sophisticated as today’s cookbooks, especially with regards to the food styling and photography, but all of them have great menu ideas for for a variety of year-round parties, with hundreds of other recipes as well.

I grew up with a variation of a savarin – called a baba au rhum. I never liked them, because I’ve never liked the flavor of strong alcohol, and my mother would soak the dickens out of these little cakes with rum. As an adult, I still don’t like a heavy hand when it comes to alcohol in baked goods.

These little hazelnutty cakes are made from a yeast-based dough. A hazelnut syrup is brushed on the cakes, and then they are brushed with a raspberry glaze. What’s not to like?!! I used my little Nordic Ware pans that look like mini bundt pans, because they’re so cute and the perfect size and shape for an individual dessert.


The crumb of these yeasted cakes is light, and the frangelico is nicely subtle.

So here is the recipe from the above cookbook, altered only so slightly. Hope you like them!

Raspberry Hazelnut Savarins

1/3 cup half and half
2 teaspoons yeast
1 tablespoon sugar
1 1/4 cups white flour
1/3 cup toasted and finely ground hazelnuts
2 eggs plus 1 egg yolk whisked with 1/2 teaspoon salt
7 tablespoons butter, at room temperature

1 cup water
1/2 cup white sugar
1/3 cup Frangelico

1/4 cup raspberry jam, preferably seedless
2 tablespoons sugar
2 tablespoons Frangelico

Warm the half and half in a medium-sized bowl until barely hot. You should be able to hold your pinky in the liquid. Sprinkle the yeast and then the sugar over the half and half. Let sit for 5 minutes, then stir to dissolve.

Place the bowl in a warm place, like a turned off oven or warming drawer, for about 10 minutes. The mixture will have foamed up and increased in volume.

Whisk 1/4 cup of flour into the liquid. Cover the bowl and place it somewhere warm, undisturbed, for about 30 minutes.

Add the hazelnuts and beat the mixture until it is combined well.

In a small bowl whisk together lightly the eggs and the salt and add the mixture and the remaining 1 cup of flour to the yeast mixture alternately in 2 batches, beating well after each addition.

Beat in the butter, 1 piece at a time, beating well after each addition, and beat the batter well for 3 minutes.

Spoon the batter into a buttered and floured mold, smoothing the top, and let it rise, covered with plastic wrap, for 30 minutes.

Bake in a preheated 350 degree F oven for 17-18 minutes, or until the top is slightly browned. Let them cool in the molds on a rack for 15 minutes.

Meanwhile, in a small saucepan combine the sugar and water, bring the mixture to a boil, stirring until the sugar is dissolved, and simmer it for 3 minutes. Remove the pan from the heat and stir in the Frangelico.

Place the savarins on a rack over a jelly roll pan. Brush the syrup onto the warm savarins, then let them cool completely.

In a small saucepan combine the preserves, the Frangelico and sugar, bring the mixture to a boil, stirring, and simmer it, stirring, for 2 minutes. Just before serving, brush a slightly warmed raspberry glaze onto each savarin.

I served mine with whipped cream.

This recipe makes 6 individual savarins, or one large one, baked 25-30 minutes.

By Published On: December 19th, 202340 Comments on Raspberry Hazelnut Savarins

About the Author: Chef Mimi

As a self-taught home cook, with many years in the culinary profession, I am passionate about all things food-related. Especially eating!


  1. angiesrecipes December 19, 2023 at 6:32 AM - Reply

    These mini bundt cakes are really lovely and you have presented them so beautifully.

    • Chef Mimi December 19, 2023 at 8:45 AM - Reply

      Thank you Angie! I tried!

  2. BERNADETTE December 19, 2023 at 6:32 AM - Reply

    Mimi, these darling little cakes look festive and I am sure are delicious. Merry Christmas🎄

    • Chef Mimi December 19, 2023 at 8:45 AM - Reply

      I did indulge in one. So so good!!!

  3. Dorothy's New Vintage Kitchen December 19, 2023 at 8:44 AM - Reply

    These are so inviting Mimi, a timeless recipe and a perfect end to a holiday feast.
    I think I remember this recipe. I had a few of those books as well, and they were indeed treasures. I’ll have to revisit them.
    Have a lovely holiday my friend!

    • Chef Mimi December 19, 2023 at 8:45 AM - Reply

      Thank you Dorothy! I need to open those books back up as well!

  4. ajeanneinthekitchen December 19, 2023 at 8:52 AM - Reply

    Those look so good and so festive. Merry Christmas. :)

    • Chef Mimi December 19, 2023 at 1:22 PM - Reply

      Thank you! Merry Christmas!

  5. aodenwalder December 19, 2023 at 2:18 PM - Reply

    Just beautiful Mimi! I think I would love these little gems. Perfect for any special occasion. Wishing you a very Merry Christmas!

    • Chef Mimi December 20, 2023 at 5:49 PM - Reply

      Thank you Abbe! Hope you have the best holidays!

  6. Tandy | Lavender and Lime December 19, 2023 at 11:35 PM - Reply

    I have to find a tin like that. I just love it, and this dessert.

    • Chef Mimi December 20, 2023 at 5:50 PM - Reply

      It’s very handy for many kinds of little cakes. Not that I use it much!

  7. Charlie DeSando December 20, 2023 at 7:11 AM - Reply

    Those are some WOW deserts

    • Chef Mimi December 20, 2023 at 5:50 PM - Reply

      Thanks, Charlie!

  8. terrie gura December 20, 2023 at 9:48 AM - Reply

    A little showstopper, there! I know what you mean about the old style of photos in those vintage cookbooks. You could teach them a thing or two! :)

    • Chef Mimi December 20, 2023 at 5:50 PM - Reply

      Well, not really, but thanks! I do try!

  9. Raymund December 20, 2023 at 3:48 PM - Reply

    Vintage cookbooks hold a special charm, don’t they? Their simplicity and focus on great ingredients resonate even today. The idea of hundreds of party-perfect recipes just in those few editions is exciting!

    • Chef Mimi December 20, 2023 at 5:51 PM - Reply

      The old cookbooks still have a place in my library and in my heart. Love those old recipes!

  10. Debra December 20, 2023 at 6:05 PM - Reply

    I love some of my old cookbooks, but I think about cooking from them more than I actually do! You inspire me to perhaps do a little more cooking and baking from them this coming year. I have those same great molds and this recipe really appeals to me. This recipe seems so festive and appealing! I am definitely going to save this for a special occasion. Yum!

    • Chef Mimi December 21, 2023 at 3:58 PM - Reply

      Plus, it’s very easy if you have the basic knowledge of using yeast. Merry Christmas!

  11. Sherry Mackay December 21, 2023 at 1:30 AM - Reply

    these look so adorable Mimi. I do love a bundt pan, or something that looks like one :) So the yeast is dried instant yeast I take it?

    • Chef Mimi December 21, 2023 at 4:05 PM - Reply

      Yes, it’s Saf brand instant yeast. I can only get dried yeast here!

      • Sherry Mackay December 23, 2023 at 5:47 PM

        I get confused with the yeasts :) Instant yeast, active dried yeast, fresh yeasts …

  12. Philip December 21, 2023 at 7:51 AM - Reply

    Oh I adore these. They look so elegant – such a delicious treat.

    • Chef Mimi December 21, 2023 at 4:04 PM - Reply

      Thank you!They do impress, although they’re just little yeasted breads!

  13. spicedblog December 21, 2023 at 8:48 AM - Reply

    Oh my gosh – I haven’t made savarins since I took baking classes many moons ago. In fact, I’d forgotten about them entirely. This version with the raspberry + hazelnuts sounds absolutely delicious…and perfect for holiday entertaining!

    • Chef Mimi December 21, 2023 at 4:03 PM - Reply

      Thanks, David! These really are delicious. And they are pretty!

  14. Ronit Penso Tasty Eats December 21, 2023 at 9:38 AM - Reply

    You keep saying you’re not a baker, and then produce these amazing cakes!
    The addition of raspberry jam and Frangelico is brilliant. Great recipe! :)

    • Chef Mimi December 21, 2023 at 4:02 PM - Reply

      Ha! Well these are just little yeasted breads. And none of the measurements are that critical! That’s my kind of baking.

  15. Healthy World Cuisine December 21, 2023 at 3:23 PM - Reply

    Just looking at the ingredients list, I can tell these are just dreamy with hazelnuts, Frangelico and that raspberry. One day would love to come over and checkout that cookbook collection of yours. I bet it is epic! Happy holidays to you and the family.

    • Chef Mimi December 21, 2023 at 4:01 PM - Reply

      I am very happy about my cookbooks!I adore them, plus many offer up memories from various times of my life. I’m sure they do for most all cooks! Happy holidays!

  16. Karen (Back Road Journal( December 23, 2023 at 9:35 AM - Reply

    Individually served desserts seem extra special and your little savarins are perfect for the holidays.

    • Chef Mimi December 23, 2023 at 10:00 AM - Reply

      I agree with you! They’re just prettier.

  17. paulineandneil3147 December 25, 2023 at 8:06 PM - Reply

    I’m excited because I have some of these adorable mini bundt pans, so this is on my list to bake. Lovely recipe.

    • Chef Mimi December 26, 2023 at 7:13 AM - Reply

      Oh fun! They really are cute little pans!!!

  18. David Scott Allen December 26, 2023 at 3:18 PM - Reply

    My mother used to have all these Gourmet books. I’m an idiot because I didn’t keep them when she died. These savarins are wonderful and I love any/everything made with hazelnuts (and raspberries). As recently discussed, I also love baba au rhum and love that used “dickens” when discussing your mother’s soaking of them. I would have hated that as a child but, now? Soak away!

    • Chef Mimi December 27, 2023 at 7:17 AM - Reply

      Yes! We have talked about this soaking phenomenon! I swear she ruined me for life!!! I liked the light-handed syrup and glaze on these. Much more palatable for moi!

  19. Frank | Memorie di Angelina December 31, 2023 at 7:01 AM - Reply

    These look so lovely and festive, Mimi! And they sound delicious, too. (PS: I actually enjoy babà au rum, the more booze the better, lol!)

    • Chef Mimi December 31, 2023 at 9:18 AM - Reply

      I believe you. I’m definitely in the minority there. I swear my mother ruined me!!! Happy New Year!

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