I was happy to find this recipe since I saw saffron was usually used in savory dishes. And before I get any further, yes, I know it says "do not use marzipan". Unfortunately I did not have almond paste available to use, so I had to use marzipan. I simply used a little less powdered sugar (about 1/2 cup or even a little less) and a lot more patience when mixing the butter and marzipan together, and it still turned out alright. Just be careful, even if you do use almond paste, that you blend the butter and almond paste VERY well before adding anything else! The cakes were very good, and the saffron really gives the taste a certain warm earthiness. The red threads are very pretty throughout the cake. I think guests would find something intriguing about the taste, since the orange and almond flavors are so obvious, but the saffron, not so much. This cake would go really well with some homemade vanilla ice cream on the side! I don't know if I'd ever buy saffron again once I run out, but this is definitely a lovely and different dessert to make for something or someone very special.