Orange Blossom Olive Oil Cake with Peach Saffron Compote

1. Preheat oven to 325F and grease a bundt pan. 
2. In a large bowl, combine the dry ingredients (AP flour, ground ginger, baking powder, baking soda, kosher salt) until combined. Set aside. In a medium bowl, whisk the eggs until frothy. Then stir in milk, orange juice, orange zest, olive oil, sugar, and orange blossom water until combined and sugar dissolves.
3. Make a well in the dry ingredients and fold the wet into the dry until just combined. Pour into the bundt pan and bake for 45 to 50 mins until a toothpick comes out clean.
4. While it bakes, make the peach saffron compote. Bloom 10 saffron strands in 1 tbsp hot water. Set aside. Finely chop 1 1/2 lbs of peaches and place in a medium saucepan. Stir in 1/4 cup sugar, juice of 1 lemon, and a pinch of salt. Cook over medium heat, stirring occasionally and smashing the peaches together until it begins to thicken, about 10 minutes. Stir in the bloomed saffron, and cook down for another 5 minutes until the peaches are soft.
5. Make the glaze: In a bowl whisk 1 cup confectioners sugar, 2 tablespoons orange blossom water, and a pinch of kosher salt until combined and smooth. Adjust consistency if needed.
6. Assemble: Once baked through, remove the cake from the bundt pan and pour the glaze over it slowly. Let it dry, then slice and serve with the compote.