Directions

For the cake:

1. Preheat the oven to 350 degrees F.

2. Rub the saffron between your fingers to crush the threads directly into the juice of the orange.

3. Oil and flour an 9-inch-diameter cake pan.

4. Whisk the flour, cornmeal, baking powder, and salt in a medium bowl to blend.

5. 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.

6. 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.

7. Transfer to a rack and cool for at least 15 minutes. Remove cake and place on a serving platter, top side up.

8. When serving, dust cake with powdered sugar and place a dollop of saffron whipped cream on each slice.

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.