Saffron Olive Cake
Dissolve the saffron in 1 tablespoon of water. Rinse the chiles, remove the seeds and the white membranes. Dice finely.
Beat the butter, eggs, and baking powder. Add the saffron, chilies, almonds, olive oil, wine, salt, and cheese. Add in the olives. Transfer the batter into a greased loaf pan. Bake the olive cake in a preheated oven for about 45 minutes in an oven preheated to 180°C (approximately 350°F). Turn out of the pan and let cool completely before serving.