Why not try something a little bit different for your next afternoon tea and make these scrumptious Saffron Lamingtons. This recipe is one of Argyle Australian Saffron’s favourite sweet treats to make with their lovely produce. For more creative ideas on what to cook with saffron, visit their website.

Ingredients (Cake)

50g unsalted butter, softened and diced
120g castor sugar
4 eggs (room temperature)
1tsp vanilla extract
120g self-raising flour

Ingredients (Icing)

Pinch Argyle Australian Saffron (6 – 8 strands)
160g full cream milk
1 tsp rosewater
30g softened butter
500g icing sugar
2 cups desiccated or shredded coconut, for coating


1. Gently warm milk for icing and add saffron to steep for at least one hour
2. Preheat oven to 190°c and grease and line a square cake tin (20cm) and set aside
3. Place sugar and eggs into a stand mixer and beat for 5 – 7 minutes
4. Add unsalted butter and vanilla and mix on medium speed for 5 minutes
5. Scrape down sides of mixing bowl and add self-raising flour. Mix for a further 30 seconds
6. Pour into prepared tin and bake for 25 minutes until golden and springs back to the touch
7. Allow to cool in tin for 5 minutes before transferring to a wire rack
8. Once cooled, place into freezer for 30 minutes
9. Remove from freezer and cut into even squares (approx. 5cm)
10. Into a large bowl, add icing sugar, butter, saffron milk and rosewater and combine well
11. Into another bowl place your coconut
12. One by one, dunk the cake squares into the icing mix, then gently coat with the coconut
13. Once coated, refrigerate for one hour to set

Bon Appetit!