Saffron Bundt Cake
In a saucepan warm the rum slightly. Add the saffron and raisins and set aside to soak for about 20 minutes.
Heat the milk slightly and dissolve the yeast in it, then stir in half of the flour. Set in a warm place until the mixture rises to double its size.
Separate the eggs and beat the egg whites until stiff. Beat the butter with sugar until fluffy, add the yolks gradually and beat until well combined.
Preheat the convection oven to 180°C . Gently fold all the ingredients together. Pour the batter into a Bundt cake pan which has been greased with butter and coated with breadcrumbs. Bake for about 50 minutes.
Remove from the oven and turn the cake out from the mold. Allow to cool completely, slice and serve.