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  • The Australian Women’s Weekly Food

    SUGAR & SPICE

    Apr 27, 2020 8 minutes

    SAFFRON HONEY SYRUP CAKES

    PREP + COOK TIME 1 HOUR 15 MINUTES (+ REFRIGERATION & STANDING) MAKES 12

    You will need to start this recipe a day ahead.
    1/4 teaspoon loosely packed saffron threads
    2 teaspoons lemon juice
    1 vanilla bean 200g cultured unsalted butter, softened, chopped
    2 teaspoons 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 teaspoon salt

    1/3 cup (115g) honey

    HONEY SAFFRON SYRUP

    1/4 teaspoon 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 Make sweet vanilla labne.

    2 Combine saffron and juice in a small bowl. Stand for 20 minutes.

    3 Meanwhile, preheat oven to 180°C/ 160°C fan. Grease 12 oval friand pans and line bases with baking paper.

    Split vanilla bean in half lengthways and 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 for 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

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