Flourless Orange-Saffron Cake

Ingredients

• 3 seedless oranges, washed, divided
• 1/2 teaspoon saffron threads, divided
• 1 cup plus 2 tablespoons granulated sugar
• 6 large eggs
• 1 teaspoon vanilla extract
• 2 cups slivered almonds, finely ground
• 1 teaspoon baking powder
• 2 tablespoons unsalted butter, melted
• 1/4 cup honey

Directions

1. Set an oven rack in the middle and heat the oven to 350 degrees F. Line a 9-inch springform pan with parchment, then butter the pan.
2. Put two whole oranges, still unpeeled, in a microwave safe bowl and cover it. Microwave on high power until the oranges are extremely soft and you can see liquid collecting in the bottom of the bowl, 6 to 8 minutes. Scoop 1 tablespoon of that juice into a small bowl and stir it together with 1/4 teaspoon saffron threads. Once the oranges are cool enough for you to handle, cut them into quarters and puree them in a food processor.
3. In a large bowl, whisk the sugar and eggs together until they’re blended. Whisk in the vanilla. In a small bowl, toss the almonds with the baking powder, then whisk that into the egg mixture. Add the melted butter and the saffron with juice, and whisk again. Finally, whisk in the orange puree.
4. Pour the batter into the prepared pan and bake until the cake is golden and a skewer inserted in the center comes out clean, about 55 minutes. Move the pan to a wire rack and let the cake cool for 1 hour.
5. Cut strips of zest from the outer peel of the remaining orange, then juice the orange. In a small saucepan, warm the zest, juice, honey, and remaining 1/4 teaspoon saffron threads.
6. Turn the cake out onto a serving plate and peel away the paper. Use a skewer to poke holes in the cake, then pour the syrup over the top. Let it cool to room temperature, then serve.