Preheat the oven to 350°F. Grease and line the base and sides of a 30cm x 20cm tray bake tin. Gently heat the milk and saffron strands in a small pan until bubbles start to form. Remove from the heat and set aside for 15 minutes.

Meanwhile, whisk together the sugar and eggs for several minutes in a large bowl, until pale, thick and foamy.

Add in the cardamom, almonds, baking powder, flour and yogurt with a pinch of salt. Stir in the rosewater, saffron-infused milk and about three-quarters of the pistachios, ensuring the saffron milk is evenly combined. Pour into the prepared tin and bake for 40-45 minutes or until a skewer comes out clean. Leave the cake in the tin.