Honey saffron syrup cakes

Ingredients

• 1/4 teaspoon saffron threads
• 2 teaspoons lemon juice
• 200 grams (6½ ounces) unsalted butter, softened, chopped
• 3/4 cup (165g) caster sugar (superfine sugar)
• 2 teaspoons lemon rind, finely grated
• 2 teaspoons 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 tablespoons honey
• 1/3 cup (55g) roasted natural almonds, chopped coarsley
• Honey saffron syrup
• 1/2 teaspoon vanilla bean paste
• 3/4 cup (180ml) water
• 1/4 cup (90g) honey
• 34 cups (165g) caster sugar (superfine sugar)
• 2 strips lemon rind
• 1/3 cup (80ml) lemon juice
• 6 cloves
• 2 cinnamon sticks