Name: Honey saffron syrup cakes
Cook time: 12 min
Total time: 12 min
Ingredients: 1/4 teaspoon saffron threads; 2 teaspoon lemon juice; 200 gram (6½ ounces) unsalted butter, softened, chopped; 3/4 cup (165g) caster sugar (superfine sugar); 2 teaspoon lemon rind, finely grated; 2 teaspoon vanilla bean paste; 3 eggs, separated; 1 2/3 cup (250g) self-raising flour; 1 cup (280g) greek-style yoghurt; 1 cup (240g) creme fraiche; 2 tablespoon honey; 1/3 cup (55g) roasted natural almonds, chopped coarsley; 1/4 teaspoon saffron threads; Honey saffron syrup; 1/2 teaspoon vanilla bean paste; 3/4 cup (180ml) water; 1/4 cup (90g) honey; 34 cup (165g) caster sugar (superfine sugar); 2 strips lemon rind; 1/3 cup (80ml) lemon juice; 6 cloves; 2 cinnamon sticks

Ingredients

1/4 teaspoon saffron threads

2 teaspoon lemon juice

200 gram (6½ ounces) unsalted butter, softened, chopped

3/4 cup (165g) caster sugar (superfine sugar)

2 teaspoon lemon rind, finely grated

2 teaspoon vanilla bean paste

3 eggs, separated

1 2/3 cup (250g) self-raising flour

1 cup (280g) greek-style yoghurt

1 cup (240g) creme fraiche

2 tablespoon honey

1/3 cup (55g) roasted natural almonds, chopped coarsley

1/4 teaspoon saffron threads

Honey saffron syrup

1/2 teaspoon vanilla bean paste

3/4 cup (180ml) water

1/4 cup (90g) honey

34 cup (165g) caster sugar (superfine sugar)

2 strips lemon rind

1/3 cup (80ml) lemon juice

6 cloves

2 cinnamon sticks

Method

1.Combine saffron and juice in a small bowl, stand 20 minutes.

2.Meanwhile, preheat oven to 180°C (160°C fan forced). Grease 12 oval friand pans, line bases with baking paper.

3.Beat butter, sugar, rind and 1 teaspoon of the vanilla paste in a small bowl with an electric mixer 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 flour and yoghurt, in two batches, stir in saffron mixture.

4.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 each pan hole.

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

6.Meanwhile, make honey saffron syrup. Stir ingredients in a small saucepan over medium heat until sugar dissolves. Bring to the boil. Remove from heat, stand 5 minutes. Discard whole spices.

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

8.Combine crème fraîche, honey and remaining vanilla bean paste in a small bowl. Serve cakes topped with crème fraîche mixture and nuts, drizzle with remaining syrup.

Women's Weekly Food