Saffron And Rosewater Lamingtons

Saffron And Rosewater Lamingtons

Do you love saffron and looking for more recipes to use it?

This recipe has been contributed by Argyle Australian Saffron.

Ingredients (Cake)

50 g unsalted butter, softened & cut into pieces,

120 g castor sugar

4 eggs (room temp)

1 tsp vanilla extract

120 g self-raising flour

Ingredients (Icing)

Pinch of Argyle Australian Saffron (6-8 strands)

160 g full cream milk

1 tsp rosewater

30 g softened butter

500 g icing sugar

2 cups Desiccated coconut or shredded coconut, for coating


  1. Gently warm milk for icing & add saffron to steep for at least 60 mins.
  2. Preheat oven to 190°C & grease and line a square cake tin (20 cm) & set aside.
  3. Place sugar & eggs into a stand mixer & beat for 5-7 minutes. Then add unsalted butter & vanilla & mix on medium speed for 5 minutes.  Scrape down sides of mixing bowl & add self-raising flour. Mix for a further 30 seconds.
  4. Pour into prepared tin and bake for 25 minutes (190°C) until golden & springs back on touch. Allow to cool in tin for 5 minutes before transferring onto a wire rack. Once cooled, place into freezer for 30 minutes.
  5. Remove from freezer & cut into even squares; approx 5cms.
  6. Into a large bowl, add icing sugar, butter, saffron milk & rosewater & combine well. Into another large bowl place your coconut and then one by one, dunk the cake squares into the icing mix, then gently coat with the coconut.
  7. Once coated, refrigerate for one hour to set.
Angela Argyle

Angela moved to Orange with her family from Sydney in 2016. She owns and runs Argyle Australian Saffron, producing some of the best saffron in the world, and also manages a full time job heading up Operations for a large Financial Planning licensee. She also sits on the FOOD Week Orange committee.

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