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Combine the flour, evaporated cane juice, cornmeal, baking powder, baking soda, salt and saffron threads in a large mixing bowl. Whisk together to distribute evenly. Make a well in the center and add the olive oil, milk, sour cream and egg. Starting in the center, break the egg yolks with a whisk and slowly whisk in a circle drawing in more dry ingredients. Continue whisking until all the wets and dries have been well combined. Use a spatula to gently fold the batter and make sure there are no flour spots. Pour the batter into the greased pan. Top with the pistachios and sprinkle with sea salt.
Bake for 50 minutes to 1 hour.
For the syrup: Meanwhile, combine 1 cup water, the sugar and saffron in a small saucepan. Bring to a boil, and then turn down the heat to simmer for 8 minutes. Stir in honey and simmer again for 5 minutes. Remove from the heat.
When the cake is done, poke evenly distributed holes in the cake using a skewer or fork. Pour the syrup over the cake and let it sit until room temperature. Remove from the pan and place on a cooling rack to cool completely.