Andrew's+Orange+Saffron+Cake

=**ORANGE //SAFFRON// CAKE**= Cook time: 2 hours Oven temperature: 350°F Makes 1 nine-inch cake

**You will need:**
3 seedless oranges (6 oz. each) 1/2 tsp saffron threads 8 oz. granulated sugar 6 large eggs 1 teaspoon vanilla extract 2 cups slivered almonds 1 teaspoon baking powder 2 tablespoon unsalted butter, melted 1/2 cup honey

**Directions:**
1) Adjust oven rack to middle position and preheat oven to 350°F Line 9-inch springform pan with parchment and butter pan.

2) Place two whole unpeeled oranges into a microwave-safe bowl and cover.

3) Heat oranges on high power for 6-8 minutes, or until oranges are very soft and liquid is beginning to pool at the bottom of the bowl.

4) In small bowl, stir 1 tablespoon of the juice with 1/4 teaspoon saffron threads.

5) When oranges are cool enough to handle, slice into quarters and process in food processor until pureed.

6) In large bowl whisk sugar with eggs until comined, then whisk in vanilla. Then, toss almonds with baking powder in samll bowl and then whisk into mixture. Whisk melted butter and saffron with juice into mixture. Then whisk in orange puree.

7) Pour into pan and bake for 55 minutes. Let cool for 1 hour.

8) Zest strips of outer peel from remaining orange then juice orange. In sauce pan heat zest, jice, honey, and remaining saffron until warm ( this makes the syrup ).

9) Invert cake onto serving plate and remove paper, poke holes into cake and pour syrup over cake. Let cool and eat!