Plan-ahead tip: This cake can be baked up to three days in advance. Store in an airtight container and dust with confectioners’ sugar just before serving.

Prep Time: 10 minutes plus 1 hour to infuse saffron threads, cook time: 40 to 45 minutes, servings: 10
Ingredients
1/2 cup milk 
2 sticks salted butter
1 teaspoon saffron threads
1 tablespoon breadcrumbs
2 extra-large eggs, room temperature
1 cup sugar
1 2/3 cups flour
2 teaspoons baking powder       
Confectioners’ sugar, for dusting
Directions
1. Heat milk and butter in a medium saucepan over medium-low heat until milk is steaming hot but not boiling and butter is melted. Remove pan from heat and add saffron; cover and let infuse 1 hour.
2. Heat oven to 350F. Coat a 9-inch springform pan with nonstick spray and line with parchment paper. Evenly coat sides of pan with breadcrumbs; set aside. 
3. Using a handheld electric mixer or the whisk attachment on a stand mixer, beat eggs until frothy. Add sugar and mix on medium-high until very thick and mousse-like, about 5 minutes. Using a rubber spatula, gently fold in the warm saffron-infused milk. Sift flour and baking powder into the bowl and gently fold in with a rubber spatula or spoon. 
4. Pour batter into prepared pan. Place pan on a rimmed sheet pan and bake 35 to 40 minutes, or until cake is golden brown, slightly shrunken back from the sides and firm to the touch. Transfer to a wire cooling rack and release springform clips; cool completely. Dust with confectioners’ sugar before serving.

Prep Time: 10 minutes plus 1 hour to infuse saffron threads, cook time: 40 to 45 minutes, servings: 10

Ingredients

1/2 cup milk 

2 sticks salted butter

1 teaspoon saffron threads

1 tablespoon breadcrumbs

2 extra-large eggs, room temperature

1 cup sugar

1 2/3 cups flour

2 teaspoons baking powder       

Confectioners’ sugar, for dusting

Directions

1. Heat milk and butter in a medium saucepan over medium-low heat until milk is steaming hot but not boiling and butter is melted. Remove pan from heat and add saffron; cover and let infuse 1 hour.

2. Heat oven to 350F. Coat a 9-inch springform pan with nonstick spray and line with parchment paper. Evenly coat sides of pan with breadcrumbs; set aside. 

3. Using a handheld electric mixer or the whisk attachment on a stand mixer, beat eggs until frothy. Add sugar and mix on medium-high until very thick and mousse-like, about 5 minutes. Using a rubber spatula, gently fold in the warm saffron-infused milk. Sift flour and baking powder into the bowl and gently fold in with a rubber spatula or spoon. 

4. Pour batter into prepared pan. Place pan on a rimmed sheet pan and bake 35 to 40 minutes, or until cake is golden brown, slightly shrunken back from the sides and firm to the touch. Transfer to a wire cooling rack and release springform clips; cool completely. Dust with confectioners’ sugar before serving.

Recipe adapted from baking aficionado Linda Collister's Holiday Cookies and Other Festive Treats. Collister’s collection of international recipes like Lebkuchen, a chocolate-coated, spice-scented meringue from Germany, and Pistachio Sablés, a traditional French shortbread, offers delicious multicultural ways to share the season with loved ones. Published by Ryland Peters & Small, copyright © 2008.