• Install the paddles in the bread machine's bucket.
• In a small skillet over low heat, toast the almond flour, stirring constantly, until it darkens a few shades. Once it's toasted to your liking, turn it out onto a plate, as it will continue to cook in the pan. (If you plan to decorate the cake with some toasted almond flour, you may want to add another 16 g to the amount you're toasting and set it aside for decoration.)
• Using a coffee or spice grinder or a nut chopper, finely grind the pistachios.
• Warm the milk in the skillet. When warm, pour into a small bowl and sprinkle the pinch of saffron over the surface of the milk. Set aside to allow to infuse.
• Return the skillet to the heat and put the butter on to melt over low heat. When melted, set aside.
• Add the saffron/milk mixture to the bread machine's bucket.
• Crack the eggs into the small bowl and beat to combine yolk and white. Pour the beaten eggs into the bread machine's bucket.
• Turn on the kitchen scale. Place the bread machine's bucket on the scale and tare it. Add the remaining ingredients of the batter in the order they're listed, taring between ingredients.
• Install the bread machine's bucket in the machine. Set the machine to the cake cycle, medium crust. Press start.
• When the cake cycle completes, use oven mitts to remove the bucket from the machine. Turn the cake out onto your mitted hand and place on a rack to cool. Allow to cool for at least two hours before icing.

For Icing and to Decorate

• Place the confectioner's sugar in a small mixing bowl. Add a small splash of vanilla and a drop of almond extract. Add enough milk to make an icing that is stiff and barely stirrable.
• Using a small offset spatula, pile the icing on the top of the cooled cake. Spread to cover the top. Sprinkle with toasted almond flour and/or ground pistachios. The icing will spread down the sides of the cake a bit as it sets.