Preheat the oven to 160°C/ 325°F/Gas mark 3. Grease a shallow 15cm/6in ovenproof dish.
Beat the eggs together in a bowl and set aside.
Put the ground almonds, milk powder, sugar and saffron in a large mixing bowl, and stir well.
Melt the butter in a small saucepan. Pour the melted butter over the dry ingredients, and mix well until thoroughly combined.
Add the beaten eggs to the mixture, and mix well.
Spread the mixture in the ovenproof dish, and bake for 45 minutes. Cut into slices, and decorate with the flaked almonds. Serve hot or cold.