Saffron honey syrup cakes
PREP + COOK TIME 1 HOUR 15 MINS (+ REFRIGERATION & STANDING) MAKES 12
You will need to start this recipe a day ahead.
1/4 tsp loosely packed saffron threads
2 tsp lemon juice
1 vanilla bean
200g unsalted butter, softened,
chopped
2 tsp finely grated lemon rind
3/4 cup (165g) caster sugar
3 eggs, separated
12/3 cups (250g) self-raising
flour
1 cup (280g) Greek-style yoghurt
1/3 cup (55g) toasted almonds, chopped
SWEET VANILLA LABNE
1 vanilla bean
1kg Greek-style yoghurt
1/2 tsp salt
1/3 cup (115g) honey
HONEY SAFFRON SYRUP
1/4 tsp loosely packed saffron threads
3/4 cup (180ml) water
1/4 cup (90g) honey
3/4 cup (165g) caster sugar
2 strips lemon rind
1/3 cup (80ml) lemon juice
6 cloves
2 cinnamon sticks
1 To make the sweet vanilla labne, split the vanilla bean in half lengthways and scrape seeds into a medium bowl.
Cut bean in half crossways, add to bowl with the remaining ingredients and stir until combined. Spoon yoghurt mixture into a sieve lined with two layers of muslin or a clean cloth. Tie cloth close to yoghurt. Refrigerate for 12 hours or overnight, squeezing yoghurt ball occasionally, until thick. Remove the vanilla bean pieces, then stir labne until smooth.
2 Combine the saffron and lemon juice in a small bowl. Stand for 20 minutes.
3 Preheat oven to 180°C.
Grease 12 oval friand pans and line bases with baking paper.
4 Split the vanilla bean in half lengthways and scrape seeds into a small bowl of an electric mixer. Reserve bean for honey saffron syrup. Add the chopped butter to bowl with lemon rind and sugar. Beat for 3 minutes or until pale and fluffy. Beat in the egg yolks, one at a time, until combined. Transfer mixture to a large bowl. Stir in flour and yoghurt, in two batches, then stir in the saffron mixture.
5 Beat egg whites in a small bowl with an electric mixer until soft peaks form. Stir into cake mixture, in two batches. Spoon ¹⁄³ cup mixture into pan holes.
6 Bake cakes for 25 minutes or until a skewer inserted into the centre comes out clean.
7 To make the honey saffron syrup, stir all the ingredients and reserved vanilla bean in a small saucepan over medium heat until sugar dissolves. Bring to the boil. Remove from heat and stand for 5 minutes. Discard whole spices.
8 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 toasted almonds, drizzling with the remaining honey saffron syrup.