Delicious saffron and pistachio sponge cake with orange segments and a cinnamon cream.
Preheat the oven to 180'C.
Scrape the seeds from the vanilla pod. Roughly chop the pistachios. Segment the oranges.
In a small saucepan warm the milk with the saffron. Allow to cool.
Beat the sugar, vanilla seeds and the butter together until pale. Add the eggs one at a time, making sure each egg is incorporated before adding the next. Add a tablespoon of flour with the final egg to stop the mixture from curdling. Fold in the remaining flour, salt and baking powder making sure the mixture is smooth. Finally stir in the milk with the saffron and the crushed pistachios.
Put the mixture in individual cake moulds and bake for 15-20 minutes. Check the cake is cooked by inserting a skewer and making sure it comes out clean and dry.
Lightly whip the cream with the sugar and cinnamon until you have soft peaks.
Serve the cake with a dollop of cream, a few segments of orange and a dusting of icing sugar.
«Drizzle the cake with a couple of tablespoons of grand marnier when it comes out of the oven.»