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Preheat the oven to 350°F. Lightly coat a 9-inch round cake pan with spray oil. Line the pan with a parchment round and coat with spray oil. Dust the parchment with flour and tap out excess.
In a large bowl, whisk together pastry flour, almond flour, baking powder, cinnamon, salt and saffron (if using). In a separate large bowl, whisk together eggs, milk, sugar and almond extract until blended. Gradually whisk in oil until evenly blended. Add flour mixture to oil mixture and whisk until smooth.
Pour batter into the prepared pan and bake until a toothpick inserted into center of cake comes out clean, about 35 minutes. Let cake cool in the pan on a wire rack for 10 minutes. Invert cake onto the rack to cool completely.