Prepare the Orange Purée a Few Hours in Advance

• Wrap the saffron in aluminum foil and lightly toast it in a very hot pan for 1 minute, stirring constantly to prevent burning.
• Thoroughly rinse the oranges under cold running water and completely dry them with a clean kitchen cloth.
• Cut 2 and a half oranges into quarters, without peeling, and blend them into a smooth purée using a hand blender.
• Wrap the remaining half orange with plastic wrap and store it in the refrigerator; we'll use it later for the juice.
• Add olive purée and half of the toasted saffron strands to the mixture.
• Blend the purée with the hand blender once more to fully integrate the new ingredients, and store it in the refrigerator until the next day.
• After a few hours (or the next day), add 150 grams of sugar, 15 ml of sweet wine, and a pinch of salt to the purée, and blend it again with the hand blender until you achieve a very smooth mixture.
• Preheat the oven to 160ºC for at least 10 minutes to reach the appropriate temperature.
• In a large bowl, beat the eggs with 150 grams of sugar until they are pale and fluffy.
• Gently fold the orange purée into the bowl with the beaten eggs and mix until you obtain a homogeneous mixture.
• In a separate bowl, mix the flour, almond flour, baking powder, and a pinch of salt.
• Gently fold the flour mixture into the egg and puree mixture using a spatula, making circular motions to retain the air in the batter.
• Let the batter rest in the refrigerator for about 5 hours so that the baking powder fully rehydrates and works better.
• Meanwhile, squeeze the reserved half orange to obtain its fresh juice.
• Bring the orange juice to a boil in a saucepan with 100 grams of sugar, 33 ml of water, and the other half of the saffron threads.
• Slice another orange into very thin rounds, without peeling it.
• Reduce the heat to low and submerge the orange rounds in the juice and sugar mixture.
• Let the rounds cook over very low heat for about 35-40 minutes, until they are tender and caramelized.
• Remove from the heat and add the remaining 15 ml of sweet wine to the mixture to integrate.
• Strain the mixture and reserve the caramelized rounds and juice separately in different containers.
• Line the pan with baking paper, ensuring it overhangs the long sides to facilitate easy removal later, and grease the pan with oil before lightly sugaring it.
• Fill the pan with the prepared batter and bake it at 180 ºC for approximately 60 minutes, or until the cake is fully cooked.
• Before removing the cake from the oven, reheat the reserved syrup until it becomes liquid.
• When you take the cake out of the oven, place the candied orange slices on the surface as decoration, without removing it from the mold.