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1
Combine yeast, milk and 1 tsp of the sugar in a medium bowl; cover. Let stand in a warm place 10 mins or until frothy. Stir in eggs.
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2
Combine flour, salt, cardamom and remaining sugar in a large bowl of an electric mixer fitted with a dough hook. Add yeast mixture; mix on medium speed for 3 mins or until dough is smooth and elastic. Scrape down the side of bowl with a spatula; cover. Let stand in a warm place for 1 hour or until dough has doubled in size.
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3
Meanwhile, for the apricots in dessert wine syrup, remove peel from orange with a vegetable peeler, avoiding white pith (or use a zester). Cut into thin strips. Place orange peel, wine, 2 cups water, sugar and cardamom in a medium saucepan. Bring to a boil, stirring to dissolve sugar. Reduce heat to low; simmer 2 mins. Cut half the apricots in half; add all apricots to syrup. Remove from heat; cover. Let stand until needed.
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4
Return the bowl with the risen dough to the electric mixer fitted with the dough hook. Add chopped butter to dough, a few pieces at a time, beating on medium speed, for 2 mins or until smooth and elastic.
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5
Grease a 9-inch nonstick Bundt pan well with the melted butter. Spoon dough mixture into a disposable piping bag, pipe mixture into pan. Cover loosely; let stand in a warm place for 45 mins or until mixture is almost doubled in size.
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6
Preheat the oven to 425u00b0F.
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7
Bake savarin for 25 mins or until golden and a skewer inserted into the center comes out clean. Cool in pan for 5 mins.
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8
Strain apricots in syrup, reserving apricots, orange peel and cardamom. Pour 3 cups of the syrup slowly over the savarin in the pan until syrup is absorbed. Let stand for 10 mins before turning out onto a cake plate.
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9
Meanwhile, simmer remaining syrup in a small saucepan on medium heat for 8 mins or until thickened. Return reserved apricots, orange peel and cardamom to thickened syrup. Cool.
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10
Serve savarin, warm or at room temperature, with apricots. Drizzle with thickened syrup.
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11
TO MAKE THE DOUGH BY HAND: In step 2, stir ingredients together in a large bowl using a wooden spoon to form a sticky dough. Turn out onto a well-floured work surface and knead for 3 mins or until smooth. Place in an oiled bowl and continue step 2. In step 4, turn the risen dough out onto a well-floured work surface. Knead butter, piece-by-piece, into the dough, kneading well after each addition until all butter is incorporated and dough is smooth. Continue to step 5.
