1. Saffron preparation: Soak saffron stigmas in a coffee cup with warm milk for at least 2 hours, covering the container with plastic wrap.
2. Preparing the apples: Peel the apples, remove the core and cut them into wedges about 1 cm wide.
3. Dough preparation: In a large bowl, beat eggs with sugar until light and fluffy.
   Add the previously melted butter, grated lemon peel, milk with saffron stigmas, flour and baking powder.
   Mix all the ingredients well and carefully.
4. Preparing the mold: Carefully butter and flour a “Fornetto” type mold for use on the kitchen stove.
5. Assembling the bundt cake: Pour half of the dough into the “Oven”.
   Insert half of the apple slices into the dough in a fan shape, without touching the bottom.
   Pour over the second half of the dough and insert, again fanning out, the second half of the apple slices.
6. Cooking: Close the “Fornetto” tightly with its lid and place the supplied flame spreader on the stove.
   Cook on a low flame for about 1 hour without ever lifting the lid.
7. Unmolding and decorating: Remove the lid and invert the “Fornetto” onto a serving tray.
   Sprinkle with plenty of powdered sugar.

Enjoy your apple and saffron bundt cake, a fluffy and aromatic dessert perfect for any occasion.
This simple but delicious recipe will win everyone over with its unmistakable aroma and unique flavor.
Try it and be enveloped by the sweetness of apples and the refined aroma of saffron.