Clementine Saffron cake

Combine the butter and sugar (add the clementine zest to the sugar and mix with a fork) and beat for 4-5 minutes until creamy.

Let it cool completely before removing it from the pan and serving.

We use a pastry brush to spread the remaining glaze over the surface of the cake.

We take it out of the oven and let it cool in the pan on a wire rack until it is slightly warm. Using a wooden skewer, we poke holes all over the surface of the cake.

Arrange the glazed clementine slices on top and bake for 20-25 minutes.

Pour the batter into the pan and spread evenly.

Add the dry ingredients to the butter mixture and fold with a spatula until fully mixed.

Sift the flour and combine it with almond meal, baking powder, and salt, then stir to combine.

Add the eggs one at a time and mix well after each addition

To make the Clementine Saffron glaze: We peel the clementines (keeping the zest for the cake) and juice them to get 1/3 cup of juice for the glaze

For the cake: Preheat the oven to 180°C and prepare a small pan.

Add saffron threads and let it cool.

Continue cooking the syrup for another 6-7 minutes until it reduces.

Using a slotted spoon, remove the clementine slices and set them aside for later

Cook over low heat for 6-7 minutes until the slices become soft but not falling apart.

In a medium saucepan, combine the juices with sugar, salt, and clementine rounds

Slice the clementines into thin rounds, remove any seeds, and place them on a plate. Microwave on high for 2 minutes (if the clementine skins are thick, microwave for 3 minutes).