First, on a cutting board with clean hands, break up the saffron threads. Just tear them apart with your fingers until all the threads become small pieces.

Now, place the milk in a microwave-safe bowl, and microwave until the milk is warm, about one minute.

Add the torn saffron thread pieces to the milk, and whisk with a fork. The saffron will turn the milk yellow. Keep whisking until the milk is completely yellow. Set aside.

In a medium-sized mixing bowl, whisk together the oil and sugar (I just use a wire whisk and my hand; no need to get a mixer).

Now add the eggs and vanilla extract, and whisk until completely combined.

Now add the saffron-infused milk to the other wet ingredients, and whisk until completely combined.

Add the flour, almond flour, salt, baking powder, and baking soda to the wet ingredients, and whisk until smooth and just combined. Be careful not to over mix!

Now gently fold just over half of the amarena cherries into the batter.

Preheat the oven to 350 degrees.

Now gently scatter the remaining amarena cherries on top of the batter in each pan.

Bake the cakes at 350 degrees for 28-32 minutes, until the top of each cake bounces back when lightly pressed, and a toothpick inserted in their middles comes out clean.

Let the cakes cool for a least 30 minutes, then slice and serve with milk, or be very English and serve with tea!