How to prepare a delicious hazelnut savarin cake
For the syrup
Combine grapes with 100 ml water in a heavy-based saucepan.
Bring to the boil before covering and simmering over a reduced heat for 10-15 minutes until mushy and juicy.
Fine strain the juice into a bowl by passing through a colander or sieve lined with a washed piece of cheesecloth.
Pour the juice back into a saucepan and add the agave nectar, stirring well. Bring to the boil and let cook until reduced and syrupy.
Remove from the heat and let cool to one side, covered.
For the savarin
Grease a 25 cm | 10" savarin mould with some margarine.
Lightly dust with plain flour mix, tipping out the excess.
Mix together the yeast, flour mix, and warm soy milk in a mixing bowl to make a rough batter.
Beat together the margarine, eggs, agave nectar, vanilla extract, and salt in a separate mixing bowl.
Gradually beat the egg mixture into the flour mixture until fully incorporated and smooth.
Pour into the prepared mould, cover with and oiled piece of clingfilm, and set aside to rise in a warm place until doubled in size, about 1.5 hours.
After rising, preheat the oven to 190°C (170° fan) | gas 5.
Discard the clingfilm from the savarin before baking for about 35-45 minutes until risen and golden-brown; a cake tester should come out clean from its centre.
Remove to a wire rack to cool. Once cool, turn out from the tin onto a serving platter.
Poke holes all over the savarin with a cake tester or toothpick.
Drizzle the prepared syrup over the savarin, warming it gently if too thick.
For the cream
Carefully open up the can of coconut milk, scraping the solids into a bowl; discard the liquids or reserve for another use.
Beat the cream solids until thick, about 2-3 minutes.
Spoon into the middle of the savarin.
Garnish the cream with halved grapes and the savarin with hazelnuts before serving.