70 g flour (Type 550) (½ cup + 2 tsp)
⅓ tsp baking powder
⅛ tsp baking soda (tiny pinch)
Pinch of salt
1 large egg (~50 g)
60 g granulated beet sugar (heaping ¼ cup)
2 Tbsp olive oil (~28 g)
50 g strained thick yogurt (scant ¼ cup, Greek-style)
1 tsp rosewater
1 tsp corn syrup (from commissary)
1 pinch saffron threads (≈10 threads), bloomed in 1 tsp hot water
1 tsp vodka (bakes out in oven)
Preheat oven to 190 °C (375 °F). Line a muffin tray with 4 cupcake liners.
Bloom saffron: Grind ~10 threads saffron, mix with 1 tsp hot water, set aside.
Mix dry ingredients: In a small bowl whisk together:
70 g flour
⅓ tsp baking powder
⅛ tsp baking soda
Pinch of salt
Mix wet ingredients: In a larger bowl whisk until smooth:
1 egg
60 g beet sugar
2 Tbsp olive oil
50 g yogurt
1 tsp rosewater
1 tsp corn syrup
The saffron water
1 tsp vodka
Combine: Add dry mix into wet mix. Fold gently with a spatula until flour just disappears.
Small lumps = fine.
Do not overmix (to avoid dense cakes).
Fill liners: Divide batter evenly into 4 liners (about ¾ full).
Bake:
Place tray in center of oven.
Bake 25 minutes at 190 °C (375 °F).
Check doneness with a toothpick (should come out clean).
⚠️ Do NOT broil after baking — it burns the tops. If you want extra color, bake 2–3 minutes longer instead.
Cool: Transfer to a wire rack, let cool completely before sealing in container or wrap.