Step 1

Combine the milk, saffron strands and lemon juice in a cup and set aside.

Step 2

Preheat oven to 160 C/180 C fan/Gas Mark 4.

Step 3

Grease bundt tin (I used the Bake Easy Spray) or grease and line a 20cm round tin.

Step 4

Meanwhile, combine the sugar and butter in stand mixer and mix on medium high for 7 - 8 minutes.

Step 5

Add eggs one by one, making sure each egg is fully incorporated before adding the next one.

Step 6

Stir in flour, baking powder and cardamom and mix through for 1 minute.

Step 7

Now add the buttermilk and mix until just combined.

Step 8

Bake in preheated oven for 35 minutes or until a skewer inserted into the middle comes out clean.

Step 9

Leave to cool for 10 minutes before inverting out of the tin.

Step 10

Now make the Syrup. Combine all the ingredients for a syrup in a pot. Simmer over medium heat for 7 - 8 minutes. Then set aside.

Step 11

Combine the ingredients for the icing sugar in a bowl and whisk with a fork to combine. You may need to add a little extra syrup if it's a bit dry.

Step 12

Poke cake with skewer all over.

Step 13

Pour over the syrup whilst still warm.

Step 14

Allow cake to cool completely before adding icing.

Step 15

Decorate with rose petals, pistachios, almonds. (Optional).