Preheat your oven to 140'C fan/160'C conventional

Grease a 25x35cm baking tray and line with baking paper

Shell pistachios until you have 60g, then blitz into small pieces

Add these pistachios to the sugar and cardamom in a large mixing bowl

Add the oil and vanilla, and whisk until incorporated

Then add the milk (for the sponge portion) and continue to whisk

In a separate bowl, mix the flour, salt and baking powder

Sieve the flour mix into the wet mix and briefly whisk to mix. Then fold to ensure the flour has been fully incorporated

Pour the batter into your lined tray and bake for 50 mins in the middle rack of your oven. A toothpick should come out clean

Allow the cake to cool for 10 mins before transferring to a wire rack to cool completely

During this time heat the sweetened condensed milk and whole milk together in a saucepan over low heat until the edges just begin to bubble. Turn the heat off and add a pinch of saffron and leave briefly to infuse and for the mixture to cool down

Once cooled, transfer the cake back to the tray and poke all over with a toothpick or chopstick, then pour the milk mixture all over

Allow the cake to sit for 30 mins at room temperature, then cover with cling film and place in the fridge for a minimum of 2 hours for the sponge to soak up all the milk. For best results leave overnight

Then whisk the double cream, icing sugar and vanilla together until thickened. Do not over whisk or the cream will begin to clump. Use an electric whisk for ease

Place the whipped cream over the cake and smooth till even

Best served cold