Orange Olive Oil Cake with Saffron Whipped Cream

For the saffron whipped cream:

1.  Pour ½ cup of the cream into a small saucepan and add saffron. Heat the mixture just to a simmer and remove from heat, then let steep for 20 minutes. 
2. Combine the saffron infused cream with the remaining cream in a bowl and place in the refrigerator to chill thoroughly. 
3. Shortly before you serve the cake, remove bowl from refrigerator, add sugar and beat to stiff peak stage.

For the cake:

1. Preheat the oven to 350 degrees F. Rub the saffron between your fingers to crush the threads directly into the juice of the orange. 
2. Oil and flour an 9-inch-diameter cake pan. 
3. Whisk the flour, cornmeal, baking powder, and salt in a medium bowl to blend. 
4. Using an electric mixer, beat the sugar, eggs, and zests in a large bowl until pale and fluffy. Beat in the saffron-orange-juice. Gradually beat in the oil. Add the flour mixture and stir just until blended. 
5. Transfer the batter to the prepared pan. Place the cake pan on a baking pan to collect any possible spills. Bake until a tester inserted into the center of the cake comes out with moist crumbs attached, about 40 minutes.
6. Transfer to a rack and cool for at least 15 minutes. Remove cake and place on a serving platter, top side up.
7. When serving, dust cake with powdered sugar and place a dollop of saffron whipped cream on each slice.

© Brian L Hayes