Saffranskaka (Saffron Cake)

Preheat oven to 350°F. Coat a 9-inch springform pan with cooking spray, line with parchment paper and spray again.

Melt butter in a medium saucepan over low heat and add saffron. Set aside to cool slightly.

Meanwhile, beat eggs and granulated sugar in a large bowl with a hand mixer, or stand mixer fitted with the whisk attachment, on high speed until pale yellow, about 3 minutes. With the mixer on low, add milk, oil and the saffron butter. Mix for 1 minute. Whisk all-purpose flour, whole-wheat flour, almond flour, baking powder and salt in a medium bowl. Stir into the batter using a flexible spatula. Stir in raisins. Pour the batter into the prepared pan.

Bake until a toothpick inserted in the center comes out clean, 45 to 50 minutes. Let cool for 10 minutes. Run a knife around the pan edge and unmold the cake onto a wire rack. Cool completely, about 1 hour. Top with almonds; dust with confectioners' sugar, if desired.