Saffron & lemon syrup cake

Name: Saffron & lemon syrup cake
Yield: This makes a 24cm diameter round cake because I think it looks amazing as a large cake, but if you only want to make a few portions, halve the recipe (and the baking time) and bake in 6 muffin tins
Cuisine: Turkish
Ingredients: 270 g sugar; ½ tsp baking powder; 200 g butter; 2 tbsp plain flour; 1 lemon, juice and zest; a pinch of salt; a pinch of saffron; 250 g sugar; enough water to cover x 2, plus 400ml; a pinch of turmeric; 200 g ground almonds; 2 lemons, really thinly sliced; 140 g semolina; 4 eggs

Preparation info

This makes a
24 cm
diameter round cake because I think it looks amazing as a large cake, but if you only want to make a few portions, halve the recipe (and the baking time) and bake in 6 muffin tins

Difficulty
Easy

Appears in

Honey & Co

By Itamar Srulovich and Sarit Packer

Published 2014

About

This is a good one for the dead of winter. The lemon rounds glow in saffron like little suns, lighting up your palate with their bright flavour.

Ingredients

200 g butter
270 g sugar
4 eggs

Asia
Israel
Turkey
Dessert
Cake
Winter
Mediterranean
Vegetarian

Method

Preheat the oven to 180°C/160°C fan/gas mark 4. Grease a 24 cm diameter cake tin with greaseproof paper.

Place the lemon slices for the syrup and topping in a small saucepan, cover with water and bring to the boil over a high heat. Drain the slices, re-cover with water and brin