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.

Spoon yoghurt mixture into a sieve lined with two layers of muslin or a clean Chux cloth. Tie cloth close to yoghurt. Refrigerate

Combine saffron and juice in a small bowl; stand for 20 minutes.

Meanwhile, preheat oven to 180°C/350°F. Grease 12 oval friand pans; line bases with baking paper.

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.

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.

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.

Bake cakes for 25 minutes or until a skewer inserted into the centre comes out clean.

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.

Turn hot cakes, top-side up, onto a wire rack over an oven tray. Brush hot syrup over hot cakes.

Serve cakes topped with labne and nuts, and drizzle with remaining syrup.