Start by adding the milk into a pot and placing this over medium-low heat. Let this come to a simmer. Once it starts to simmer, take if off the heat, you don't need it to start boiling.

Break the cardamon pods open a little so that the seeds are exposed, add these into the milk along with the saffron. Cover the pot and leave this for 10 minutes.

After 10 minutes, add in the evaporated and condensed milk. Put this mixture back onto the heat and let it come to a simmer. As soon as it starts simmering, take it off, cover and leave aside.

Pre-heat your oven to 180c/350f.

In a bowl, add in the egg whites and the first 75g of sugar. Whip these on high speed until stiff peaks form. Leave this aside.

In a separate bowl, add the egg yolks and the second 75g of sugar. Whip these until the mixture lightens in colour and increases in volume slightly.

Add the oil, milk, lemon juice and vanilla into this, mix this in then mix in the flour.

Add half of the whipped egg whites into this bowl, gently fold them in, then add the rest of the egg whites and fold these in too.

Pour this into a 9x12 inch baking dish, you don't need to grease this dish.

Bake for around 1 hour. After 40 minutes, I like to add some tinfoil on top of the dish, just so that the top doesn't burn.

Once baked, leave to cool completely.

Add the cream, sugar and vanilla into a bowl and whip until you get soft peaks. Leave this in the fridge until you're ready to use it.

Once the cake has cooled, get your milk mixture and pour it through a sieve to get out the cardamon pods and saffron.

Poke holes into the cake and then start pouring the sieved milk mixture over it. Add a bit at a time, let the cake soak this, then add more. Keep repeating this until most of the mixture is finished. I like to save around ¼ cup of it just to pour on top when serving.

Add the whipped cream on top, smooth this out then sprinkle the crushed pistachios over this.

Cover and leave in the fridge. It tastes much better if you leave it in the fridge overnight but 1 hour is also good!