Step 1: Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan. Gently warm the milk and stir in the crushed saffron threads; let it steep for 10 minutes.
Step 2: In a medium bowl, whisk together the flour, ground pistachios, baking powder, and salt for the orange saffron and pistachio cake with syrup.
Step 3: In a large bowl, cream the butter, sugar, and orange zest together until light and fluffy. This step is crucial for the texture of the orange saffron and pistachio cake with syrup.
Step 4: Beat in the eggs one at a time, then stir in the saffron milk. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Step 5: Pour the batter into the prepared pan and bake for 40-45 minutes, or until a skewer inserted into the center of the orange saffron and pistachio cake with syrup comes out clean.
Step 6: While the cake bakes, combine the orange juice and the remaining sugar in a small saucepan over medium heat. Simmer until the sugar dissolves and the syrup thickens slightly.
Step 7: Once the orange saffron and pistachio cake with syrup is out of the oven, poke holes across the surface and pour the syrup over it. Garnish with chopped pistachios.