Pre-heat the oven to 175°C (350°F). Grease a small springform pan (mine was 6 inches/18cm)

Melt the butter, then stir in the saffron and let it sit for a while.

Beat the egg and sugar together then add the saffron butter along with the milk.

In a separate bowl, mix all dry ingredients together then add to the wet. Mix until just combined.

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)

The cake is ready when it is slightly springy to the touch and an inserted skewer comes out clean.

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!