Saffron Honey Syrup Cakes

These saffron honey syrup cakes are really a moist fragrant piece of cake which I am going to share with you guys today. These mini cakes are bounty of celebrations and festivities. Along with festival season comes the celebratory food, which truly remarks the prosperity and joyousness associated with the festivals. Saffron itself symbolizes wealth and good life and is perfect for the festive food. You just can’t miss adding those tiny gorgeous strands of saffron to any Indian sweet or dessert. And so is honey, just as luscious and full of goodness, as saffron is. And when these two gorgeous things come along together, wonders happen which speak for itself, when you first bite into these cakes. The moist fluffy sponges which are generously soaked into fragrant citrusy syrup, are nothing short of celebration. I took these cakes for my family over the weekend, and they just loved it. They almost felt, as if they were eating an Indian dessert, than a cake actually. The flavors did sound pretty much familiar to the Indian palate, to win over everyone’s heart. The box was half empty as soon as it was opened. And that is what I call the celebration of food, celebration of moments with your loved ones. These cakes are better served with a dollop of whipped greek yogurt (which you can further flavor with vanilla beans and saffron strands) and sprinkling of some chopped nuts. That would totally be something to die for.

Saffron Honey Syrup Cakes

2015-10-25 08:37:49

Saffron Honey Syrup Cakes

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For the cakes

1. 1/4 tsp saffron threads
2. 2 tsp lemon juice
3. 2 tsp lemon rind, finely grated
4. seeds from one vanilla bean
5. 150 gm butter, softened
6. 150 gm superfine sugar
7. 3 eggs, separated
8. 250 gm all purpose flour
9. 2 tsp baking powder
10. 250 gm greek-style yoghurt
11. 55 gm roasted almonds, chopped coarsely
12. whipped greek yogurt

For the syrup

1. 1 vanilla bean, reserved from the cake ingredients
2. 180 ml water
3. 90 gm honey
4. 150 gm superfine sugar
5. 2 strips lemon rind
6. 80 ml lemon juice
7. 6 cloves
8. 2 cinnamon sticks

Instructions

1. Combine saffron and juice in a small bowl, stand 20 minutes.
2. Meanwhile, preheat oven to 180°C. Grease 12 mini bundt pans.
3. Beat butter, sugar, rind and vanilla bean seeds (reserving the vanilla bean) 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. Sift together flour and baking powder. 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 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, onto a wire rack over an oven tray. Brush hot syrup over hot cakes.
8. Serve cakes with whipped greek yogurt and nuts, drizzle with remaining syrup.

By Himanshu Taneja

Adapted from Australian Women's Weekly

Adapted from Australian Women's Weekly

The White Ramekins http://thewhiteramekins.com/