Start by pre-heating your oven to 180c/350f. Also grease and line three 6 inch cake tins. You could use two 8 inch tins instead, if you wanted too.

In a large bowl, add the softened butter, oil, both sugars, the vanilla and the cardamon powder. Beat these together on high speed for 5 minutes. If you're making this by hand, just aggressively whisk for as long as you can.

Add 2 of the eggs into this, whisk these in, then whisk in the remaining 2 eggs. Now add the flour and milk, whisk just until you get a smooth batter.

Add this batter into your cake tins then bake for around 30-35 minutes, or until a toothpick inserted into the centre comes out clean.

Once baked, leave them to cool completely.

In a pot, add the sugar and water. Break open your cardamon pods slightly so that the seeds are exposed, add this into the pot too, along with the saffron.

Give all this a stir, then place the pot onto medium heat. Heat the mixture until the sugar has dissolved and the mixture comes to a boil. Once it comes to a boil, take it off the heat.

Leave this aside to cool at room temperature.

In a large bowl, add the double cream, icing sugar and vanilla.

Whip this just until your cream thickens and you get medium peaks. Leave this in the fridge until you're ready to use it.

Once your cakes have cooled completely and your syrup has come to room temperature, you can put the cake together.

I cut the tops of my cake layers off, just so that I have flat even layers but you don't need too.

Brush some of the syrup on top of your cake layers, try not to add too much, just enough to moisten the surface of the layers.

Place one cake layer on a board and spread some whipped cream over this. At this point, I cut a few gulab jamuns in half and added these on top of the layer of cream, this is optional.

Add another layer of cake on top of this, then more cream, more gulab jamun if you're adding them, and then the final layer of cake.

Now you can decorate the cake however you want. I covered it in the remaining whipped cream, added some pistachios to the sides, piped some cream on top, then added some mini gulab jamun on top too.

Let this set this set up in the fridge for about 20 minutes before cutting into it, then enjoy!