Preheat your oven to 350*. Oil a round bundt cake pan well and set aside.
In a mixing bowl, use a whisk to mix together your flour, almond flour, sugar, salt, baking powder and cardamom. Set aside.
In another mixing bowl, whisk together the oil, eggs, sour cream until smooth and creamy. Add in Rose essential oil and orange zest and stir just until mixed.
To your wet ingredients, add your dry ingredient in three batches stirring between each to incorporate ingredients together.
Pour batter into oiled baking pan and gentle tap pan to bring bubbles to the surface.
Bake for 45-55 minutes, or until the top springs back when touched and is golden brown.
Let cake cool in pan. When it is cooled to room temperature, place a rack over the top and invert gently to transfer the cake to the rack. Let cool the rest of the way before transferring to serving dish.
In a small bowl, combine the powdered sugar and the bloomed Saffron with a fork.
Add 1 tablespoon of milk at a time to the powder sugar, combining the ingredients until you reach the desired drizzling texture. For a thicker drizzle, add less milk, or add more sugar to thicken overly watery icing. Pour over the top of the cooled cake.
Best served within 24 hours of preparation. To keep fresher for a few days, transfer cake to a container that can be sealed.
12 servings
1
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.