• Preheat oven to 300° F. Grease cake pan
• Lets bake the cake first and then while its baking we will make the sweet crumble stuffing
• With a hand mixer whisk together oil and sugar until light and fluffy. Add the eggs (one at a time), and vanilla extract mixing until incorporated.
• Add all the dry ingredients(flour/baking powder/ saffron/pistachios) and mix thoroughly.
• Pour the batter into the pan. Lightly bang the pan on the counter to evenly spread the batter.
• Bake at 300° for 35/40 minutes or until toothpick comes out clean (make sure to test the center) as oven temps
• The cake should be lightly golden brown.
• Remove the cake pan and place on a cake board/serving platter

Sprinkle the cake with the milk mixture and let it soak in

MAKING SWEET CRUMBLE STUFFING

• Crumble the khoya
• Pulse the nuts, raisins, and coconut in a ninja and set aside
• Melt ghee on low heat
• Add the crumbled khoya and stir continuously on a low heat till light brown (approximately 5 to 6 minutes)
• Turn of heat, and let the stuffing cool to room temperature
• Once cool add the chopped nuts/raisin mix, powdered sugar and cardamom powder. Taste and add sugar as needed
• Mix nicely and crumble any khoya pieces that may be too big. Also can add a teaspoon of milk if the crumble is dry. Will give it a nice moist feel.
• Taste and add sugar as needed.

Decorate the cake with the sweet stuffing and rose petals