these little syrup soaked cakes a packed with citrus flavour. i added juice from a lime, lemon and pink grapefruit in to the sponge and the syrup.
i made the labne and sweetened it with honey and a vanilla pod
labne is a soft cheese made with greek yogurt and salt. its so easy to make.
recipe for the sweet vanilla labne
1 kg 2 pounds greek style yogurt
1 vanilla bean
1/2 tsp salt
1/3cup 115g honey
slice the vanilla pod and remove the seeds, mix the yogurt, honey, salt and vanilla bean together and place in a sieve lined with a double layer of cheese cloth.
pull cloth into a ball and squeeze some of the liquid out and tie up.
keep in the fridge for at least 12 hours squeezing out the liquid occasionally.
for the cakes
1/4 tsp saffron threads
3 tsp citrus juice
1 vanilla bean
200g 6 1/2 oz butter
2 tsp grated rind from pink grapefruit and lemon
3/4 cup 165g caster sugar
3 eggs separated
1 2/3 cups 250g self raising flour
1 cup 280g Greek style yogurt
preheat the oven to 180c 350f
add the saffron threads into the citrus juice and set aside until later
add the egg whites into a clean bowl and add the yokes into another.
cream the butter and sugar together until fluffy then add the yokes and seeds from a vanilla pod.
add the zest and fold in.
sift in 1/4 of the flour then add 1/4 or the yogurt then d the same again until it is all mixed in,
beat the egg whites until soft peak then fold a 1/4 at a time.
spoon into making tin and bake for approx 25 minutes.
to make syrup
in a pan add juice from half a pink grapefruit, half a lemon, half a lime, a few threads of saffron and add 3 tbsp honey and 1/2 cup 110g caster sugar.
mix in a pan until the sugar has dissolved then let thicken for a few minutes (about 3)
once cakes are cooked tip out on to a cooling rack and brush with the syrup,
serve with the labne and more syrup.
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