1. Preheat your oven to 175°C (350°F).

2. Grease a 23x33cm (9x13-inch) rectangular pan and line it with parchment paper.

3. In a large bowl, cream together the butter and sugar until light and fluffy.

4. Beat in the eggs one at a time, making sure each is fully incorporated before adding the next.

5. Add the almond paste and mix until well combined.

6. In a separate bowl, whisk together the flour and baking powder.

7. Stir the flour mixture and a pinch of saffron threads into the wet ingredients until just combined.

8. Fold in the cranberries.

9. Pour the mixture into the prepared pan and smooth the top.

10. Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.

11. Let it cool completely before slicing and serving.