Step 1

Preheat oven to 350 degrees. Butter and flour 2 (8 inch) round cake pans and set aside.

Step 2

Heat milk on medium heat, add orange zest and saffron, bring to a gentle simmer and take off heat. Let cool.

Step 3

Sift flour, baking soda, salt and baking powder.

Step 4

Using a stand mixer cream butter and almond paste for 5 minutes. I cut up the almond paste to smaller pieces and added to mixer.Add confectioners sugar and beat till fluffy. Add in eggs, one at a time. Add in flour and sour cream alternately.

Step 5

Gently pour in saffron mixture and mix well.

Step 6

Divide batter between both prepared pans and bake for 30/40 minutes, test for doneness with a cake tester. I baked mined for 40 minutes. Serve with berries or dusted with confectioners sugar.