Step 1: Preheat your oven to 350°F (175°C) and grease a 9-inch springform cake pan.
Step 2: In a small bowl, soak the crushed saffron threads in 60ml of orange juice for 10 minutes.
Step 3: Cream the softened butter and granulated sugar together in a large bowl until light and fluffy.
Step 4: Add the eggs one at a time, beating well after each addition. Stir in the orange zest and the saffron-infused juice.
Step 5: Sift together the flour, baking powder, and salt. Gently fold the dry ingredients into the wet mixture until just combined.
Step 6: Pour the batter into the prepared pan and smooth the top. Sprinkle the chopped pistachios evenly over the surface.
Step 7: Bake for 40-45 minutes, or until a skewer inserted into the center comes out clean.
Step 8: While the cake bakes, combine the syrup ingredients in a small saucepan. Simmer for 5 minutes until slightly thickened.
Step 9: Once the cake is out of the oven, poke holes in the top and pour the warm syrup over the hot cake. Allow it to cool completely in the pan before serving.