The Australian Women’s Weekly Food

SUGAR & SPICE

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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