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  • Zita Nagy

    saffron yogurt cake (recipe from greenkitchenstories.com)

  • Mara Light

    Hazelnut cake with Frozen Saffron Yogurt and Honey Drizzled Figs. Crust: 2 1/2 cups (350 g) raw hazelnuts (save a handful for the topping). 1/2 tsp sea salt. 15 fresh medjool-like dates, pitted. 2 tbsp virgin coconut oil. 1 tbsp water. Filling: 3 cups (720 ml) fat whole-milk turkish/greek yogurt, unsweetened. 1 cup (240 ml) coconut milk. 4 tbsp runny honey + some extra for topping. 1 gram (0.035 oz) powdered saffron (2 envelopes). 8 small fresh figs, halved

  • Maria Celina

    Name: Hazelnut cake with Frozen Saffron Yogurt and Honey Drizzled Figs • Description: "[…] where the middle eastern desserts often goes über sweet, this cake is more on the fresher side. Most of the sweetness is kept to the roasted hazelnut and date crust. The saffron is used in a frozen yogurt filling that is bursting with flavor but still tastes very light." — "Three Years and A Cake", Green Kitchen Stories (Retrieved: 7 February, 2014)

  • Julie Ann

    Saffron yogurt cake with hazelnut, date coconut oil, sea salt crust and greek yogurt, coconut milk, honey, saffron filling (and figs)!

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