Heat the milk in the microwave for about 30 seconds. With a mortar and pestle, crush the saffron and add this to warm milk. Keep aside to cool.

Preheat the oven to 325 degrees Fahrenheit / 160 degrees Celsius. Butter an 8*3 inch pan. Line with baking paper or dust with flour.

Sift together all purpose flour + baking powder + salt and keep aside.

In another bowl, beat together butter + sugar until soft and fluffy.

To this add eggs, one at a time, beating well after each addition and scraping off the sides. ( Do not over beat)

Add vanilla and mix again.

Now add the flour little at a time and mix well again taking care not to overbeat.

Stir in saffron infused milk and fold the batter well.

Grease and line an 8*3-inch cake pan with parchment paper or dust with flour. Pour half of the batter into the pan. Spread 1/2 of the streusel topping. Pour the remaining batter and spread the remaining streusel topping.

Bake for 65 to 70 minutes or till a skewer inserted in the middle of the cake comes out clean.

Mix together almonds + brown sugar + all-purpose flour + salt. Add the butter and mash it into the remaining ingredients with a fork. The resulting mixture will be crumbly.