1. Grind the saffron threads with the granulated sugar in a mortar and pestle until fine and evenly blended

2. Stir the brandy into the saffron-sugar mixture then whisk into the milk and let steep for 15 minutes

3. In a large bowl whisk together the flour baking powder and confectioners' sugar

4. Cut the cold butter into the dry ingredients using your fingers or a pastry cutter until the mixture resembles coarse crumbs

5. Beat the egg into the saffron milk until fully incorporated

6. Pour the wet ingredients into the dry ingredients and mix with a wooden spoon until a soft shaggy dough forms

7. Transfer the dough to a 24 cm (9.5 inch) round cake pan lined with parchment paper and press evenly into the base

8. Brush the top lightly with a little beaten egg

9. Sprinkle the almond flakes and a light dusting of confectioners' sugar over the surface

10. Bake in a preheated oven at 200°C (392°F) for 20 to 25 minutes or until golden brown and a toothpick inserted in the center comes out clean

11. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely