Recipe

Saffron honey syrup cakes

Beautiful bite-size cakes with succulent syrup and subtle saffron flavour.

  • 40 mins preparation
  • 30 mins cooking
  • Makes 12 Item
  • Print
    Print

Ingredients

Saffron honey syrup cakes
  • 1/4 teaspoon loosely packed saffron threads
  • 2 teaspoon lemon juice
  • 1 vanilla bean
  • 200 gram (6½ ounces) cultured unsalted butter, softened, chopped
  • 2 teaspoon finely grated lemon rind
  • 3/4 cup (165g) caster (superfine) sugar
  • 3 eggs, separated
  • 1 2/3 cup (250g) self-raising flour
  • 1 cup (280g) greek-style yoghurt
  • 1/3 cup (55g) roasted almonds, chopped
  • 1/4 teaspoon loosely packed saffron threads
  • 3/4 cup (180ml) water
Sweet vanilla labne
  • 1 vanilla bean
  • 1 kilogram greek-style yoghurt
  • 1/2 teaspoon salt
  • 1/3 cup (115g) honey
Honey saffron syrup
  • 1/4 cup (90g) honey
  • 3/4 cup (165g) caster (superfine) sugar
  • 2 strips lemon rind
  • 1/3 cup (80ml) lemon juice
  • 6 cloves
  • 2 cinnamon sticks

Method

Saffron honey syrup cakes
  • 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.

Notes

Cultured butter is available alongside regular butter.

More From Women's Weekly Food