1 seedless orange, washed and halved with seeds removed
1 lemon, washed and halved with seeds removed
3 tangerines or mandarins, washed and halved with seeds removed
1/2 tsp saffron
1 cup sugar
1 tbs vanilla extract
2 cups almond flour
1 tsp baking powder
2 tbs melted butter
1/4 cup honey
Microwave half the citrus for about 6 minutes, until they are fully soft and some juice starts to collect on the bottom. Combine a tablespoon of the hot juices with the saffron threads. Meanwhile juice the remaining citrus and set aside.
Pulse the cooked citrus whole in a blender or food processor until pureed. In a large bowl, whisk the sugar with the eggs until combined. Add the vanilla, almond flour, and baking powder and stir to combine well. Add the saffron, butter, and citrus puree and stir to combine.
Pour the batter into a springform pan that has been buttered with parchment on the bottom. Bake at 350 degrees for 30-45 minutes depending on the size of your springform pan. I used a small 6-inch one, so my cook time was about 30 minutes. You want to make sure when you test with a toothpick that it comes out clean. It will be golden on top. Allow to cool for about an hour in the pan.
While it’s still warm to the touch, remove the cake from the springform and place on a cake plate or plate with a lip so the glaze doesn’t run off the sides. Combine the remaining citrus juice with the honey and stir until dissolved. Puncture the top of the cake with a toothpick all over. Pour the glaze over slowly, in brief intervals, until it’s all absorbed. This can also be done before removing from the springform if you want to really let it soak.