I love cakes.
All cakes, in fact.
I grew up surrounded by cakes. My Mum makes her most beautiful cake that we cannot live without. She leaves a plate at the dining table... as we walk past we cut our self a slice each (or two). The only cake that my Dad doesn't share and apparently the first thing she make for him.
Although this is not that cake, I can surely agree that it is very close.
"Very soft and sponge-y" my Mum says after tasting it "It's good". I love it people enjoy what I make, it is the best feeling, isn't it?
The second batch of these saffron, coconut yogurt syrup cakes just came out of the oven as I write this post. The chocolate chip brioche and baked doughnuts I've been willing to try also.
It's Sunday today... my only time that I can bake and photograph.
I flipped through these magazines shortly after. Beautifully composed photos... magical is a way to describe it.
Now to end this post I just wanted to remind you that there will be a special birthday soon. La Gallette is turning 1! I'm preparing a birthday post to celebrate next week. Can't wait!
Saffron and yogurt syrup cakes
For the cake:
- 255g plain flour
- 100g brown sugar
- 125g (1/2 cup) caster sugar
- 2 tsp cardamom powder
- 1/2 tsp cinnamon
- 1/2 cup rice brain oil (or any neutral tasting oil)
- 1/2 cup plain yogurt
- 1/2 cup coconut milk
- 3 large eggs
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1 tsp saffron, ground
- 4 tbsp honey
- 4 tbsp brown sugar, extra
- 4 tbsp water
- 1 cinnamon stick
- Pre heat the oven to 180C.
- Grease a mini bundt pan.
- In a large bowl, combine the flour, baking powder, baking soda, cinnamon and cardamom. Whisk.
- In a medium bowl, whisk together the eggs, brown sugar, cater sugar, yogurt, coconut milk, rice bran oil and saffron.
- Add the wet ingredients to the dry and whisk well.
- Pipe the mixture into the molds.
- Bake for 15-20 minutes of until a toothpick comes out clean when inserted.
- Place the water, honey, brown sugar and cinnamon in a small saucepan oven medium heat until the sugar is dissolved.
- Serve with a drizzle of syrup.