This cake is one of my favorites, all year round. Saffron and Almond becomes virtually together.

550 ml flour
1 tsp baking powder
1 packet of yeast
70 ml sugar
250 ml light warmed milk
0.5 tsp salt
0.5 g saffron
100g melted butter
filling:
50 g grated almond paste
2 tablespoons candied fruit
20g soft butter
Tear the saffron with a bit of sugar in a mortar. Let it then lying about 1 hour in the milk to be included in the dough. Add remaining ingredients to the dough. Let rise about 40 minutes. Take out the dough and divide into 2 parts. Roll into two round pieces of dough. Add one in a round shape and make sure it goes to the edge. Pensa with the butter and then add the almond paste and fruit. Add the second round dough piece on top and let rise for about 40 minutes. Brush with a beaten egg. Bake at 200 c for about 20 minutes or until golden.