Make the milk sauce

• Heat the whole milk in a saucepan over medium heat.
• Add the condensed milk, double cream, sliced pistachios, sliced almonds, crushed cardamom pods and saffron.
• Stir and let it cook gently, then set aside to cool slightly.

Prepare the cake

• Place the pound cake loaves in the largest baking dish you have.
• Poke holes all over the cake so the sauce can soak through.

Soak overnight

• Pour the warm milk sauce over the cake.
• Cover and refrigerate overnight so the sauce soaks in.

Whip the cream topping

• Whip the whipping cream with the sugar, tasting before adding more sugar.

Finish and serve

• Spread the whipped cream over the chilled cake.
• Top with sliced pistachios and slivered almonds.