Preparation

1. Lightly grease the Cuisinart Deep Pan with butter and line with a piece of kitchen baking paper cut to fit along the longer side of the pan and the base and having about 1cm paper on either side at the top (this will help with removing the cake when cooked). Lightly grease the top plate (flat griddler) with butter too.
2. In a small jug combine the saffron and water and allow too stand while preparing the cake.
3. Into a large bowl sift the flour and baking powder together.
4. In a separate bowl combine the eggs, sugar and vanilla and beat with hand beaters until slightly paler in colour about 3 minutes. Add the oil, yoghurt and milk and continue to beat for 1 minute. Add 1 tablespoon of the saffron water and some threads too.
5. Add flour to the wet ingredients and fold in to combine with a large spoon or spatula. Stir in almonds.
6. Pour batter into prepared deep pan spreading to the corners and edges. Sprinkle the top with pistachio nuts. Close the lid.
7. Set temperature to 160°C and cooking time 35 minutes. Test cake is cooked by lifting the lid, then inserting a bamboo skewer into the middle of the cake. Skewer should come out clean if cake is cooked though.
8. While cake is cooking make the syrup by combining all the ingredients in a small saucepan. Heat over medium heat and bring to a gentle boil and simmer uncovered for about 10 minutes or until the sauce is a little thicker and syrupy. Remove from heat.
9. When the cake is cooked remove it from the griddler by lifting up with the paper. Allow too cool on a cake rack for about 30 minutes before cutting into triangles or squares and serving onto a large platter. Drizzle with syrup and top with extra pistachio nuts and rose petals (optional).
10. Serve & enjoy!