Saffron honey syrup cakes
Beautiful bite-size cakes with succulent syrup and subtle saffron flavour.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Cooking tools:
- Hand mixer
- Friand pan
- Fine-mesh sieve
- Cheesecloth
- Refrigerator
- Oven
- Mixing bowl
- Parchment paper
- Skewer
- Cooling rack
- Baking sheet
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Grater
- Citrus press
- Wooden spoon
- Pastry brush
- Measuring cup
- Measuring spoon
- Spoon
- Serving platter
Ingredients
- 1/4 teaspoon loosely packed saffron threads
- 2 teaspoons lemon juice
- 1 vanilla bean
- 200 grams (6½ ounces) cultured unsalted butter, softened, chopped
- 2 teaspoons 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
- 3/4 cup (180ml) water
- Sweet vanilla labne
- 1 kilogram greek-style yoghurt
- 1/2 teaspoon salt
- 1/3 cup (115g) honey
- Honey saffron syrup
- 1/4 cup (90g) honey
- 2 strips lemon rind
- 1/3 cup (80ml) lemon juice
- 6 cloves
- 2 cinnamon sticks
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