Preheat the oven to 160°C fan
Using a stand mixer or electric whisk, whisk the eggs gently on a medium speed with the sugar until thick and luscious.
- In a separate bowl, stir together the baking powder, salt and flour.
In three batches, sift the flour mixture over the egg mixture and fold in gently. Drizzle the oil in gradually and fold in as you pour, making sure not to over mix.
Pour the mixture into a 31cm x 25cm foil container and bake for 30 minutes, or until a skewer comes out clean. Remove it from the oven and allow to cool for 15 minutes.
Meanwhile, in a saucepan gently warm the milk, cream and condensed milk with the cardamom, saffron, ground pistachios and crushed almonds until steaming. Take off the heat. Add a drop or two of Rosewater .
- Poke holes with a cocktail stick all over the cake and pour over the
slightly warm (but not hot) milk mixture evenly (make sure you remove the
cardamom pods).
- Leave at room temperature until cool, then place in the fridge, ideally
overnight, so the flavours all get used to each other and have time to properly
chill out. It will keep in there for up to 3 days.
Combine the drained ricotta with the sugar and mascarpone. Pour the cream and beat with the mixer into a fluffy cream.
Place it in the refrigerator for at least an hour.
- To finish, top the cake with gently whipped Ricotta cream, crushed
pistachios and flaked almonds. For extra luxury, add saffron to a basic sugar
syrup and drizzle generously over the top, before serving chilled.
