1/4 teaspoon ground Saffronly saffron (optional pro tip for grinding the saffron is provided in step 1)
1 teaspoon cardamom
1 teaspoon baking powder
1/4 teaspoon baking soda (a.k.a bicarbonate of soda)
Pinch of salt (if using salted butter, leave this out)
1 tablespoon roughly chopped pistachios (optional for decoration)
Wet ingredients:
4 tablespoon natural yogurt
6 tablespoon milk
2 tablespoon oil
2 tablespoon unsalted melted butter
Instructions:
PRO TIP (optional): Heat up a pan and then take it off the heat and then toss the Saffronly saffron threads in to the pan till it becomes crispy (approx 30-45 seconds). Then crush it in before using it in the next step. (You can store the extra crushed saffron in an airtight jar and use it in the next recipe)
Add the Saffronly saffron and cardamom to the milk and mix. Set this aside until Step 5.
Preheat the oven to 180C fan.
In a bowl, sift the flour, baking powder, baking soda, corn flour, and salt together and leave aside.
In a second bowl whisk the yoghurt, caster sugar, saffron and cardamom milk from Step 2, melted butter, and oil until the sugar dissolves.
Add the flour mix from step 4 and stir in gently to the second bowl. You only need to mix this for 10 - 15 seconds.
Pour the mixture in a greased/baking paper lined 6 inch cake tin.
Bake for 35 - 40 minutes or until a toothpick inserted in the middle of the cake comes out clean.
