Cake with saffron from Safranloy

• 200g flour
• 200g sugar
• 3 eggs
• 125g butter
• 8 saffron seeds soaked in a little warm milk for at least 4 hours
• 1 pinch of salt

Preheat the oven to 180°c.

Melt the butter.

In a mixing bowl (or the bowl of a food processor) beat the eggs and sugar until you have a white, light mixture.

Sieve the flour above this mixture, add 1 pinch of salt and the saffron infusion.

Mix well.

Add the melted butter and mix again.

Pour the dough into a cake tin and bake for 20-30 minutes.

Check with the tip of a knife that the cake is completely dry.

Put the cake on a wire rack and leave to cool on its side.