Preheat the oven to 180°C, or 160°C fan.

Whisk the 4 medium eggs and 175 g caster sugar in a large mixing bowl until thick, pale, and at ribbon stage.

Sift 200 g plain flour, 1 tsp baking powder, and a pinch of fine salt into the egg mixture in batches.

Fold the dry ingredients gently into the egg mixture until no visible flour remains.

Drizzle in 20 ml neutral oil while gently folding until the batter is smooth.

Pour the batter into the 31 x 25 cm baking tin and level the surface.

Bake the cake for 30 min until a skewer inserted into the center comes out clean.

Cool the cake in its tin for 15 min, then remove it from the tin.

Lightly crush the 3 cardamom pods and 10 roasted almonds.

Warm 280 ml full-fat milk, 200 ml double cream, and 140 ml sweetened condensed milk in a saucepan until steaming.

Stir the crushed cardamom pods, saffron threads, 1 tbsp ground pistachios, and crushed roasted almonds into the hot milk mixture.

Cool the milk soak slightly, then remove and discard the cardamom pods.

Pour the warm spiced milk soak evenly over the cake, allowing it to absorb.

Cover the soaked cake and refrigerate it overnight for at least 8 hours.

Spread 300 ml whipped cream evenly over the chilled cake.

Scatter crushed pistachios and toasted flaked almonds over the whipped cream before serving.