Saffron honey syrup cakes | Women's Weekly Food

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