Preheat oven to 180 degrees. Grease your tube pan or a 6 inch pan. Sprinkle half the sesame seeds. Set aside.

Beat eggs on high speed till foamy, around 5 minutes.

Add sugar and continue to beat for another 2 to 3 minutes. Add the vanilla essence and beat for another minute.

In a bowl, whisk flour and cardamom together.

Add this to the beaten egg mixture and gently fold till well mixed, without lumps.

Finally add the saffron milk-rosewater mixture and give a final mix.

Pour into the prepared pan and pat to make it even. Sprinkle the remaining sesame seeds on top.

Bake for 25 to 30 minutes till done.

Flip onto a plate once you see the cake leaving off from the edges. You can have it warm or cool, as per your liking.