Hazelnut and Saffron Cake with Honey Drizzled Figs

It was just about three years ago that we started Green Kitchen Stories. I remember the process we went through to register the domain name. GreenKitchen was already taken. So was OurGreenKitchen. We talked about how we wanted a short personal story to go with each recipe. “Hey, let’s try Green Kitchen Stories.” And there it was.

This was intended to be some sort of playground for us. We wanted to improve our cooking and photographing skills. To learn more about health and nutrition. And to have fun. I know it sounds like a cliché, but we didn’t for a second believe that anyone would find their way here. We uploaded a few photos on recipe sites like foodgawker and tastespotting, mostly for fun. And two days later we received an email that we had a comment awaiting approval. Our first comment!

So much has happened in three years. We had a daughter. Together we travelled the world. When we got back we made an app. And all of a sudden we were signed to do a book. The impact that this blog and all of you readers have had on our lives has been massive. Thank you for standing by our side. Thank you for your comments, likes and tweets. And thank you for cooking with us.

Three years have passed, three more will come. We are looking into the future with hope, excitement and – quite honestly – a certain amount of fear. Where will this road lead us? We have already gone so much further than we could ever imagine. Hopefully you will always be there to hold our hands.

Now let’s have cake!

If you look in the ingredient list you will notice how this cake is filled with middle eastern flavors like saffron, honey, figs, dates and roasted nuts. But 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. And the whole shebang is topped with ripe figs that are drizzled with honey. We recommend eating the entire cake at once (but maybe not by yourself). If you try too refreeze it once it has thawed, it won’t look half as pretty the second time. We got some proof of that in our freezer.

Hazelnut cake with Frozen Saffron Yogurt and Honey Drizzled Figs
Serves 10-12

Crust
2 1/2 cups (350 g) raw hazelnuts (save some for the topping, see instructions)
1/2 tsp sea salt
15 fresh soft dates, pitted
2 tbsp cold-pressed coconut oil
1 tbsp drinking water

Filling
3 cups (720 ml) plain full- fat turkish or greek yogurt, unsweetened
1 cup (240 ml) full-fat coconut milk
4 tbsp runny honey + some extra for topping
1 gram (0.035 oz) powdered saffron (2 sachets)
8 small fresh figs, halved

Preparing the crust: Toast the hazelnuts on a baking tray on 180°C (350°F) in the oven, for 8 – 10 minutes or until skin cracks. Let cool for a few minutes, then remove skin by rubbing the nuts between a rough kitchen towel. Add hazelnuts (save some for the topping) and salt to a food processor or blender and pulse for about 10 seconds. The nuts should be coarsely chopped, but not powdered. Pour the nuts into a separate bowl and set aside. Add the pitted dates, coconut oil and water to the food processor and run it on high speed until the mixture comes together to a sticky paste. Add the chopped hazelnuts and run until everything is combined into a sticky pebbled mixture. Place in a 20 cm (8-inch) spring-form cake tin and flatten it out with your fingers. Put in the fridge to chill while you prepare the filling.

Making the filling: Place turkish yoghurt, coconut milk and honey in a medium size mixing bowl and whisk to combine. Stir in the powdered saffron very gently with a spoon. Remove the spring-form cake tin from the fridge and pour the saffron filling on top of the crust. Then place the spring-form in the freezer for minimum 2 hours (you can keep it in the freezer for days but then you have to let it thaw for about 15-20 minutes before serving it). Top the cake with fresh figs, drizzle with honey and finely chopped hazelnuts. Serve immediately.

Note: The texture of the frozen yogurt layer can turn out a little icy, because it’s not made in an ice cream maker. Make sure to use a full-fat yogurt to avoid the icy texture.

80 Comments

  • Caroline
    Congratulations to your blog! It's my favourite one and I tell all my friends about you. Every time they come over, there is at least one thing, that I've cooked from your blog, so I have to tell them: "No, unfortunately I didn't invent this, GKS did!" And then they see your beautiful blog and start browsing through the recipes.
  • Frauke
    Congratulations on the anniversary. When I see recipes like this I heavily regret to have no freezer at all. But there is no room in my flat for one so it's just drooling over the pictures again. Maybe I could make this when I am visiting my parents next week...
  • Dee Dee
    Fabulous, fabulous, fabulous! Thank you for all sharing all your deliciousness with all of us.
  • Happy 3 years Anniversary to you and to many more ahead! I always enjoy reading your latest news, try your healthy & delicious recipes, and admire your excellent photography. You made it look so simple to create new recipes, post them in your beautiful blog and write your book when I know how much work, time & dedication you must put into everything. You are both amazing and pretty little Elsa is precious! Thank you for sharing your passion with us all. Best of luck with the book! By the way, that cake looks YUMMIE! :-)
  • Congratulations on the anniversary of your beautiful site. It's always a pleasure to visit - you deserve all the success you've achieved.
  • Congrats on your 3 years guys! Awesome work and stunning looking cake. Lotsa love xx
  • Congratulations! Your blog is fantastic with beautiful pictures and recipes!
  • Congratulations on your 3rd! Wishing you countless more delicious adventures and thanks for a stunning dessert cake!
  • Kathi
    I can't wait for your cookbook to come out! Do you know when it will be published? Beautiful blog by the way!
    • Hi Kathi, we are glad that you are looking forward to the book, so are we. The expected release date is April 23rd. We will let you know when it is available for pre-order. /David
  • This cake is stunning! I wouldn't even know what to do with a beauty like that!
  • Congratulations! I'm a huge fan of the blog, the photography, the recipes and now the book. Wonderful!
  • Alexandra
    Hi guys, I love, love, love your recipes but sometimes I get confused by your quantities. For example in this recipe you have 1 cup listed as 240ml and 3 cups listed as 620ml (which makes one cup 206ml). I live in Australia where 1 cup is 250ml. Is there a standard cup size in Sweden? I'm just wondering how to convert your measurements when I read your recipes. Thank you and thank you for the continued inspiration.
    • Hi Alexandra, sorry we hit a typo there. It should say 720 ml, which is equal to 240 ml/cup. That is a US cup. If you live in Australia just use slightly less, or you could use a ml container to measure it exactly. Good luck! /David
  • Nyomi
    Hi David & Luise, I stumbled upon your blog via My New Roots a couple years ago and have been an avid reader ever since. This cake looks absolutely gorgeous and I would love to try the recipe but have a dairy intolerance, can you suggest a dairy free option I could sub for the turkish yoghurt?
    • Hi Nyomi, you could always try the cashew filling that we use in our flower power cake cake. It's very delicious: https://gkitchenstories.com/flower-power-cake/ Good luck! /David
  • Congratulations! I love to follow Green Kitchen Stories & your app is very handy (both in the kitchen & at the grocery store :) I wish you the very best at the present and in the future - Let your passion for life & living, with its ups and downs, shine in everything you do :-)
  • Jennifer L
    Hooray for three years! We definitely look forward to many more years of great recipes :-) This cake is beautiful. I don't usually eat yogurt, but I could make an exception. Or maybe just post your picture of the cake on my fridge. It's just lovely to look at.
  • Congrats friends. Do keep blogging for at least another 3 years! Your blog is always a favorite read.
  • Brittany
    Wow, every time I think I have tried every recipe you have created, you come up with another amazing one! Saffron, yogurt, cake...!?!? Thank you for being so amazing, you are truly a gift to the cooking world! :o)
  • Congratulations! I am so glad you guys started your blog and gave us a look into your world! It has been so great to travel this journey with you. This cake it's beautiful and sounds light and delicious.
  • Congratulations David and Luise! And of course little Elsa for always being such a gorgeous model for photo shoots :-) I have loved every word of your blog and I truly hope the best for all three of you going into the future. You have all inspired me more than you can ever hope to imagine and I'm sure there are many more like me out there. Oh yes - and the cake looks absolutely stunning!!
  • Congrats guys! This looks absolutely amazing! I've made a cashew filling before but haven't tried a yogurt filling. I'm making this sooner than immediately ;) That yellow color is so beautiful.

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