I’m running with this week’s theme (rainbow week) pretty loosely – everything is a colour right? I had big plans for the multicoloured prompt to make a rainbow masterpiece, however as always happens midway through MoFo, I’ve been pressed for time, even with only been putting out a handful of posts per week. For the multicolour prompt, please refer back to my tacos from yesterday….they are quite bright. I suppose today’s lemon cake could fit in with the monochrome prompt from today as it is mostly yellow, with a golden orange crust….lets just roll with it okay?
Now saffron is not something I cook with often, mainly because of the hefty price tag that comes with it. It’s certainly a sometimes food for me, but it does give a beautiful taste to whatever it touches. This would also be nice as a lemon yoghurt cake alone, but if you happen to have some lying around or can splash the cash, the saffron definitely gives it a lovely depth of flavour. This one is not super sweet, so it’s perfect as a tea cake. You could also just sift a little icing sugar over it in place of the glaze if you’d prefer, but I do like the tanginess of the glaze.
I also want to point out the beautiful plates that the cake is served on. These belonged to my great Grandma (mum’s mum’s mum). Apparently she used them daily way back when, though I don’t remember as I was only a little one and/or probably did not have the same appreciation of crockery as I do now. They are Mikasa Japanese stoneware (how I love Japanese stoneware!) and my Granny (mum’s mum) gifted them to me when I was last in Perth. So beautiful! Only one matching mug survived the years, so I will have to try to scout out some replacements. It feels really special to be able to use them just like my Grandma did 20-30 years ago. I hope they will continue to last so that I can pass them on to another generation one day.
Lemon Saffron Yoghurt Cake with Lemon Yoghurt Glaze
3/4 cup soy milk
1/2 tsp saffron threads
1/2 cup nuttelex (or other non dairy butter substitute)
1/2 cup non dairy yoghurt
2/3 cup sugar
zest of 1 lemon
1/4 cup fresh lemon juice
2 cups plain flour
1 1/2 tsp baking powder
1 tsp bi carb soda
1/2 tsp salt
1/4 cup non dairy yoghurt
1 1/4 cup icing sugar
2 Tbsp fresh lemon juice
Pour milk into a saucepan. Rub the saffron between you fingertips to crush it a little and let drop into the milk. Heat over low heat until milk starts to bubble at the edges. Take off heat and set aside until completely cool.
Preheat the oven to 180C and grease and line a 20cm (8inch) springform pan.
Cream nuttelex and sugar together until it has light and fluffy. Add vanilla and beat to combine. One by one, add yoghurt, saffron milk (when cool) and lemon juice and beat until well combined after each addition.
In a large bowl, combine dry ingredients and make a well in the centre. Add wet mixture, and stir until just combined – don’t overmix. Pour into prepared tin and bake for 50-60 mins, until a toothpick comes out clean.
For the glaze, whisk together ingredients until smooth. Once cake is cool, pour glaze over the top.