Quick & Easy

Saffron honey syrup cakes

Beautiful bite-size cakes with succulent syrup and subtle saffron flavour.
Saffron honey SYRUP CAKES
12 Item
1H 10M


Sweet vanilla labne
Honey saffron syrup


1.Make sweet vanilla labne. Split vanilla bean in half lengthways; scrape seeds into a medium bowl. Cut bean in half crossways, add to bowl with remaining ingredients; stir until combined.
2.Spoon yoghurt mixture into a sieve lined with two layers of muslin or a clean Chux cloth. Tie cloth close to yoghurt. Refrigerate
3.Combine saffron and juice in a small bowl; stand for 20 minutes.
4.Meanwhile, preheat oven to 180°C/350°F. Grease 12 oval friand pans; line bases with baking paper.
5.Split vanilla bean in half lengthways; scrape seeds into a small bowl of an electric mixer. Reserve bean for honey saffron syrup. Add chopped butter to bowl with rind and sugar; beat 3 minutes or until pale and fluffy.
6.Beat in egg yolks, one at a time, until combined. Transfer mixture to a large bowl. Stir in flour and yoghurt, in two batches; stir in saffron mixture.
7.Beat egg whites in a small bowl with an electric mixer until soft peaks form. Stir into cake mixture, in two batches. Spoon ⅓ cup mixture into pan holes.
8.Bake cakes for 25 minutes or until a skewer inserted into the centre comes out clean.
9.Meanwhile, make honey saffron syrup. Stir ingredients and reserved vanilla bean in a small saucepan over medium heat until sugar dissolves. Bring to the boil. Remove from heat; stand 5 minutes. Discard spices.
10.Turn hot cakes, top-side up, onto a wire rack over an oven tray. Brush hot syrup over hot cakes.
11.Serve cakes topped with labne and nuts, and drizzle with remaining syrup.

Cultured butter is available alongside regular butter.


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