Saffron cake

INGREDIENTS
• 6 dl of cold water
• 10 filaments of saffron
• 200 g of softened butter
• 310 g of yellow sugar
• 5 eggs
• 250 g of flour
• Butter q.b.
• flour q.b.

PREPARATION:
Step 1
Turn the oven to 180º C. Bring the water with the saffron to the heat and boil. Grease a rectangular shape with butter and sprinkle with flour. Beat the butter with 250 g of sugar. Add the egg yolks, one by one, and add 2 dl of the water with saffron, alternating with the flour.

Step 2
Beat the egg whites and wrap them in the dough. Pour into shape and bake for 45 to 50 minutes. Meanwhile, add the remaining sugar to the leftover tea, bring to the boil and simmer for two minutes. Remove the cake from the oven, let it cool slightly and unmold. Drizzle the cake with the syrup.