First, bloom the saffron. Crush the strands using a pestle and mortar if you have one. Alternatively, crush using the side of a knife on a chopping board. Place an ice cube in a small bowl or ramekin, then sprinkle the crushed saffron over the top. Set aside for the ice to melt completely, combining with the saffron.

Prepare the bundt tin. Melt a little butter, then brush it all over the inside of the bundt tin, ensuring the butter has been brushed into all the creases of the tin. Sprinkle a couple of tablespoons of (plain) flour into the tin, then tip and turn the tin around to allow the flour to stick to the butter, coating the inside of the tin completely. Turn the tin upside down and tap firmly to release and remove any surplus flour in the tin. Set the tin aside.

Place a shelf in the middle of the oven. Preheat the oven to 160C/320F whilst you prepare the cake mixture.

In a large jug, place the yogurt and bicarbonate of soda (baking soda), stirring well to combine and ensuring there are no lumps of yogurt. Set aside to go bubbly and foamy.

Sift the flour, ground cardamom, baking powder and salt into a large bowl. Whisk together to combine then set the bowl aside.

Once the yogurt mixture in the jug has bubbled up and is light and foamy, stir in the sugar, oil, vanilla and bloomed saffron (including the melted ice water). Gently fold the liquid mixture into the dry ingredients in the bowl until fully combined.

Scoop the cake mixture into the prepared tin, levelling the top. Run the rounded side of a teaspoon around the cake mixture in the tin to create a channel (see notes for why). Bake in the preheated oven for 45-50 minutes until a wooden skewer comes out clean. Leave to cool in the tin for five minutes before turning out on a wire rack to cool.

Place all the ingredients in a saucepan and heat gently to dissolve the sugar. Once dissolved, bring to a gently bubble and cook for 5-7 minutes until syrupy and fragrant. Remove from the heat and leave to cool.

Once the cake and the syrup have cooled, the fun can begin! Using skewer, poke holes all over the cake, being careful not to poke all the way through. Saving a few tablespoons of syrup to make the glaze, brush the cake generously with the syrup all over. Go back over brushed areas until all the syrup has been used. Leave the cake to absorb the syrup for at least an hour.

Place the cake on a serving plate or cake stand. It will be moist and heavy from absorbing the gulab jamun syrup, so be careful it does not break!

Sift the icing (powdered) sugar and cardamom powder into a bowl, then add in enough of the reserved syrup to make a thick glaze. Add in some pink food colouring to achieve the shade you prefer, then drizzle the glaze over the cake.

Sprinkle the top of the cake with chopped pistachios and dried rose petals to decorate. Serve immediately and enjoy!