Preheat oven to 180°.

Heat the milk gently (do not boil).

Grind saffron threads in a mortar and add to heated milk. Set aside until the saffron milk cools.

Rinse lemon with hot water, dry well and grate the zest of one half on a grater. Set aside. Set the lemon aside, you will need the juice later for the glaze.

Place softened butter in food processor and beat on low speed, increase speed and beat until creamy.

Reduce speed and add sugar, then increase speed and beat until creamy and the sugar has dissolved.

Add eggs one at a time, beating for 1 minute each before adding the next egg.

Add ground blanched almonds, Greek yogurt, rose water and lemon zest and continue beating.

Add flour, baking powder, salt, ground cardamom and the cooled saffron milk and mix well.

Pour the batter evenly into a well buttered and floured bundt tin. Tap the baking dish a few times on the work surface to release air bubbles from the dough.

Place in preheated oven and bake for 20 minutes, then reduce heat to 160° and bake for another 20 minutes. Test the dough! Use a wooden skewer or toothpick to poke into the center of the cake and pull it out again. If liquid dough sticks to the stick, the cake needs a little more time, and if it stays clean, the cake is ready.

Remove the cake from the oven and let it cool completely in the pan.

Once the cake has cooled, turn it out on a cooling rack.

Cut pomegranate in half and press out on a juicer. Set juice aside.

First mix 300 g caster sugar with 2 tsp lemon juice. Add the pomegranate juice little by little and continue stirring. I used another 2 – 3 tablespoons of the fresh pomegranate juice. Keep stirring until you have a smooth mixture with the desired consistency. Mixture should be thick.

Sprinkle the cake with the ground pistachios.

Place some rose petals in the palm of your hand and rub over the cake.