Add Saffron Threads (1 pinch) to Ghee (1/4 cup) and allow to stand. Place All-Purpose Flour (1 cup), Almonds (1 cup), Raw Sugar (3/4 cup) and Salt (1 pinch) in bowl. In a food processor, grind to fine meal. Reserve.
In another large bowl, whisk together the Yogurt (3/4 cup), Baking Powder (1/2 teaspoon) and Baking Soda (1 teaspoon). Leave to stand for about 5 minutes. Whisk in melted, cool saffron-infused ghee, Milk (1/4 cup) and Vanilla Extract (1 teaspoon).
Preheat your oven to 375 degrees F (190 degrees C).
Gently stir in the dry mix. Transfer to lined 8-inch baking tin with a 3-inch ring insert. Bake for 10 minutes at 375 degrees F (190 degrees C), then lower to 355 degrees F (180 degrees C) and bake for another 30 minutes, until tester comes out clean.
Cool in tin for 5 minutes, then gently turn out onto rack, and cool completely.
Gently whisk Mascarpone Cheese (22 gram), Powdered Confectioners Sugar (45 gram) and Vanilla Bean Pod (1/2) until smooth, yet firm. Don’t over whisk as we don’t want to break down the thickness. Taste and adjust sweetness.
Frost cake with this vanilla mascarpone. Top with Mango (1 cup), Fresh Mixed Berries (to taste), Fresh Mint (to taste) and Fresh Rose Petals (to taste).