Saffron, Honey & Olive Oil Cake with Labneh-Honey Frosting

Ingredients

Dry:

1¾ cups (220g) all-purpose flour

1 tsp baking powder

½ tsp baking soda

¼ tsp fine sea salt

Wet:

¾ cup (180ml) high-quality extra virgin olive oil

2 large eggs (room temp)

¾ cup (180ml) whole milk

⅓ cup (80ml) honey

½ cup (100g) granulated sugar

½ tsp vanilla extract

¼ tsp ground cardamom

Big pinch saffron threads (about ½ tsp, bloomed in 1 tbsp hot water for 10 min)

Labneh-Honey Frosting

1 cup labneh (I made mine by straining about 2 cups of full fat Greek yogurt overnight)

2–3 tbsp honey, to taste

½ tsp orange zest

Tiny pinch of salt

Toppings

Crushed pistachios

Drizzle of honey

Dried rose petals

Instructions

Preheat oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment.

Bloom the saffron: Steep the saffron threads in 1 tbsp hot water (not boiling) for 10 minutes.

Mix wet ingredients: In a large bowl, whisk together olive oil, eggs, sugar, honey, vanilla, cardamom, milk, and the saffron (water and all). Whisk until smooth.

Mix dry ingredients: In a separate bowl, whisk flour, baking powder, baking soda, and salt.

Combine: Fold the dry into the wet gently, just until no dry streaks remain.

Bake: Pour into the prepared pan and bake for 35–40 minutes, until golden on top and a toothpick comes out clean. Let cool in pan for 10 minutes, then transfer to wire rack.

Frosting

Mix labneh, honey, orange zest, and salt until smooth. Chill until ready to use.

Once the cake is fully cooled, spread a thick layer of frosting on top.

Top with crushed pistachios and rose petals, and drizzle with honey.