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Pre-heat the oven to 175°C (350°F). Grease a small springform pan (mine was 6 inches/18cm)
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Melt the butter, then stir in the saffron and let it sit for a while.
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Beat the egg and sugar together then add the saffron butter along with the milk.
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In a separate bowl, mix all dry ingredients together then add to the wet. Mix until just combined.
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Pour into the prepared pan and bake for around 35-40 minutes (if you feel the top is browning too much, cover it over with a piece of foil)
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The cake is ready when it is slightly springy to the touch and an inserted skewer comes out clean.
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Let the cake cool, sprinkle with plenty of icing sugar and serve either as it is or with a little cream by the side if you fancy it. Enjoy!