2 Medium Eggs

120g Butter

120g Caster Sugar

130g Plain Yoghurt

250g Self Raising Flour

½ tsp Ground cardamom, nutmeg and cinnamon powder, few pinches saffron strands steeped in 70ml milk

50g Butter

50g Cream 150g Icing sugar

½ tsp Ground cardamom

1 tsp Rosewater (optional)

1 tbsp Dried rose petals

1 tbsp Crushed almonds

Preheat the oven to gas mark 3. Grease and line a 2lb loaf tin with parchment paper.

Using a whisk, cream together the butter and sugar. Then add in the eggs and yoghurt. Once combined mix in the flour.

Add the milk with the soaked saffron strands and add in the spices.

Pour the batter into the loaf pan. Bake for 45-50 minutes, until a skewer comes out clean

Once the cake has cooled, whisk the butter, cream cheese, icing sugar, cardamom, rose water and spread over the top of the cake. Garnish with rose petals and crushed almonds.