INGREDIENTS:
- ¼ cup (60ml) boiling water
- Good pinch (about 10) saffron threads
- 2 cups (330g) self raising flour
- 1 teaspoon baking powder
- 4 eggs
- 1 cup (220g) caster sugar
- ½ teaspoon vanilla extract
- 1 cup (250g) natural Greek style yoghurt
- ½ cup (125ml) milk
- 2 tablespoons slivered almonds
- ¼ cup slivered or diced pistachio nuts
- 1 teaspoon soft butter to grease
Syrup
- 2 cups (500ml) fresh orange juice
- 1/3 cup (80ml) caster sugar
- ½ teaspoon ground cardamom
- Remaining saffron and water
2 tablespoons slivered pistachios to serve
Dried rose petals to serve (optional)