Saffron Cake

This is a cake that we bake in Advent in Sweden.

1 g saffron, ground (or mash it with a sugar cube in a pestle if you have saffron threads)
200 g margarine (if using unsalted butter, add a small pinch of salt)
2 eggs
300 ml sugar (about 300 g)
150 ml milk (0,6 cups or 150 g)
400 ml all-purpose flour (240 g)
2 tsp baking powder
Confectioner's sugar to garnish

Melt the butter, and stir in the saffron. Add the milk and let the mixture cool a little.

Beat eggs and sugar until light and fluffy. Add the flour and baking powder. Carefully stir in the butter mixture - if you're not careful, you'll get saffron-y butter all over.

Pour into a buttered and floured pan, preferrably a springform with loose sides. Bake at 175°C for 40-45 minutes, until the cake is no longer sticky in the middle and has started to shrink away from the sides of the pan. When cool, decorate with sifted confectioner's sugar.