Place a wired rack in the center of the oven and preheat it to 180°C.
Grease a 9x4 inches Bundt pan with butter and sprinkle with sesame seeds.
In a small cup, combine the rose water with saffron for a few minutes then add to the Nestlé Sweetened condensed milk. Leave aside.
Sift the flour with the baking powder and salt onto a parchment paper. Leave aside.
Fit the kitchen machine with the whisk attachment then beat the eggs and vanilla in the mixing bowl on medium speed for 10 minutes until the mixture is well combined and pale.
Add the oil and ¾ of the sweetened condensed milk (save the rest for garnishing) and mix using the spatula. Add the dry ingredients along with the cardamom and gently mix from bottom till top until the flour dissolves. Pour the batter in the cake pan.
Bake the cake until golden then remove from the pan and place in a serving plate. Allow to cool then pour the rest of the Nestlé Sweetened condensed milk on top and sprinkle with sesame.
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