Tomato Pesto Cake
Whisk together the eggs, oil, 1 teaspoon of salt, and saffron. Mix the flour with the baking powder and parmesan. Fold the flour into the egg mixture.
Rinse the tomatoes and cut into slices.
Transfer 1/3 of the batter into the prepared pan.
On half the cake, place a layer of tomato slices and season with salt and pepper. Spread basil pesto on the other half of the cake. Cover with another 1/3 of the batter in the pan. Place another layer of tomatoes and pesto. Cover with the remaining 1/3 of the batter.
Bake the cake in a preheated oven at 200°C (approximately 400°F) for about 20 minutes. Turn the oven down to 180°C (approximately 350°F) and bake for another 50 minutes.
Let the cake cool in the pan for about 5 minutes. Turn out onto a wire rack and let cool completely. To serve, cut into slices.