Ingredients:
- 1/2 teaspoon saffron threads
- 2 tablespoons hot milk
- 175g butter, softened
- 175g sugar
- 3 eggs
- 175g ground almonds
- 100g plain flour
- 1 teaspoon baking powder
Instructions:
1. Preheat oven: Preheat the oven to 180°C (350°F). Grease a 20cm round cake tin.
2. Infuse saffron: Soak saffron threads in hot milk and set aside.
3. Cream butter and sugar: Beat the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition.
4. Mix the batter: Stir in the ground almonds, flour, baking powder, and saffron milk until fully combined.
5. Bake: Pour the mixture into the prepared tin and bake for 35–40 minutes or until a skewer inserted into the center comes out clean.
6. Cool and serve: Let the cake cool before serving. Garnish with sliced almonds and a dusting of powdered sugar.