• Measure all your ingredients and Pre-heat the oven to 170 C.
• Grease and flour a large bundt cake pan. Set in the fridge.
• Warm the milk slightly and stir in the crushed saffron, set aside.
• Cream the butter and sugar on high speed for a few minutes till light and fluffy.
• Add the cardamom and then eggs one by one, also spoon in some ground almonds along with each egg.
• Add yoghurt and rose-water, beat to incorporate.
• Mix in baking powder, salt with flour before adding it to the rest of the
  mixture. 
• Add saffron milk and mix on low speed till batter is smooth. Do not over-mix
• Pour batter into the prepared cake pan and smooth the top with a spatula. Tap the pan on the countertop to remove any air bubbles.
• Bake for 45 minutes or till the cake passes the toothpick test.
• Remove the pan from the oven and cool the cake in pan for 10 minutes. Gently untold the cake to a wire rack and allow to cool completely.

Syrup

• During the last few minutes of baking, combine sugar, lemon juice, and rose-water in a small saucepan and heat till sugar dissolves and syrup thickens slightly.
• Brush warm syrup over the warm cake and allow to cool before covering with the glaze.

Icing

• Using a whisk mix together the icing sugar and lemon juice to form a smooth paste.
• Add about 1 or 2 tablespoons of water as needed to make it into a thick but dripping
  consistency.

Decoration

• Pour glaze all over the top of the cooled cake.
• Sprinkle pistachios and rose petals all over the top of the cake.