Soaked Savarin Recipe With Scottish Raspberries - Great British Chefs

Ingredients

• 1 lemon, juiced and zested
• 10g of honey
• 5 eggs
• 8g of dried yeast
• 1 orange, juiced and zested
• 70g of unsalted butter
• 200g of flour, plus extra for dusting
• 1 pinch of salt
• butter for greasing
• 400ml of water
• 200g of sugar
• 1 punnet of raspberries, dressed with a drizzle of lemon juice and olive oil
• 600ml of whipping cream, whipped into soft peaks