Step 1: Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan thoroughly.
Step 2: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
Step 3: In a large mixing bowl, using an electric mixer, beat the softened unsalted butter and granulated sugar until light and fluffy, about 3-4 minutes.
Step 4: Add the large eggs one at a time, beating well after each addition until fully incorporated. Stir in the vanilla extract, orange zest, and ground saffron.
Step 5: Gradually add the dry ingredients to the wet ingredients, alternating with the almond milk, beginning and ending with the dry ingredients. Mix on low speed just until combined and no streaks of flour remain. Be careful not to overmix.
Step 6: Pour the cake batter into the prepared 9-inch round cake pan and smooth the top with a spatula.
Step 7: Bake for 40-45 minutes, or until a wooden toothpick inserted into the center of the cake comes out clean.
Step 8: Let the cake cool in the pan on a wire rack for about 10 minutes. Then, carefully invert the cake onto the wire rack to cool completely.
Step 9: Once cooled, optionally dust with powdered sugar and garnish with sliced almonds before serving.
Step 10: Serve the Orange Saffron Almond Cake at room temperature and enjoy this delicious and exotic dessert!