For the cake
For The Syrup
Preheat the oven 170c or Gas Mark 3 1/2. Line a 16 hole muffin tin with baking parchment muffin cups or 2 x 450g loaf tins lined with baking parchment. This is so simple into a large mixing bowl, combine all the ingredients and mix to a smooth batter. Pour the mixture into the prepared tins or muffin trays. Bake for 30 minutes muffin cases or 40-45 minutes loaf tins until firm and golden and a skewer inserted into the centre comes out clean. To make the syrup. Heat the fresh squeezed orange juice and raw honey in a small saucepan over a gentle heat. Remove the loaf cakes or muffins from the oven, piercing a few times with a cocktail stick, drizzling with the warm syrup, and shards of orange zest, leaving to cool in the tins. Beautiful served with a spoonful of natural yogurt.....
Try replacing the saffron, orange zest, orange marmalade, ginger & grated nutmeg with the grated zest of a couple of lemons, a handful of poppy seeds, drizzled with lemon juice and honey syrup, scattered with a sprinkle of poppy seeds.
A handful of smashed pistachio nuts, the zest of two limes, the seeds from a vanilla pod, drizzled with lime juice and honey syrup, sprinkle with a handful of crushed pistachio nuts.
TRY THIS.... Replace the self raising flour with double the amount of ground almonds.....