Saturday, August 8, 2009

Becca's Saffron Ring

generous pinch of saffron threads
2 sprigs lemon thyme
(optional grated lemon rind)
1/2 cup milk
4oz (125g) butter
1/4 cup yoghurt
3 eggs
1 cup castor sugar
1 1/2 cups self raising flour
pinch of salt

Place sprigs of lemon thyme in scalding milk off the heat. Strain, place in a clean saucepan with the saffron and bring to back heat. Add cubed butter to the milk; heat slowly until the butter has melted and remove from heat. (Do not boil) Bring back to room temperature. Mix the yoghurt into the milk and butter.

Grease 8" (20cm) ring pan and line base with baking paper.

In a large bowl, whisk whole eggs and gradually add the castor sugar, making sure the sugar dissolves between each addition. Alternatively add sifted flour, and butter mixture, (1/4 each time) to the eggs and sugar base. (Add optional grated lemon rind) Whisk until light. Pour into prepared ring tin.

Bake in a moderate oven for about 30 minutes. Allow to stand a few minutes, before turning out to cool.

Serving suggestions: lemon icing or with carrot lemon & raisin compote, yoghurt or honey ice cream.


  1. This sounds great! Had swedish saffron cookies once and were wonderful and intriguing! And lemon thyme? Wow!

  2. Sounds delicious! - I love using yoghurt in cakes - creates a lovely moist texture.

  3. Wow...this sounds incredible actually. I love coming here to see the simple but put together in such a way as to tantalize with flavour! Wonderful!

  4. Becca,
    I adore you! I was just daydreaming of new ways to use the lemon thyme happily creeping over my garden in this lush late summer. So what if I reuire a trip to the international market for saffron threads? everything else in your ingredient list is pantry-ready. Yum!

    Laurie Soileau
    Tweet me:@LaurieSoileau