- Pre -heat the oven to 180 degree C and line an 8 inch round cake pan with parchment paper.
- In a bowl whisk together flour and baking powder and set a side.
- In a separate bowl add the yogurt and sprinkle baking soda over it and set it aside to foam up.
- Whisk together Milkmaid and oil in a separate bowl until pale and well combined.
- Now pour the yogurt mixture to the oil and milkmaid and mix well.
- Add the vanilla extract.
- Gently fold in the flour and mix until everything is well combined there are no large flour pockets in the batter. Do not over mix at this stage.
- Transfer the batter to the prepared cake pan.
- Bake at 180C for 30-35 minutes or only until a skewer inserted in the center comes out clean.
- While the cake is baking, make the milk mixture by combing warm milk with saffron and cardamom powder and Half Bottle Gourd.
- Add the heavy cream and Milkmaid to this milk mixture and whisk well.
- After the cake is baked, prick it with a fork while it's still hot.
- Let it set in the fridge for one hour. After one hour, demould the cake from the pan.
- Let it set in the fridge for one hour. After one hour, demould the cake from the pan.
- Top with whipped cream, Saffron some more liquid and serve!
