Heat the oven to 180˚C. Butter and flour small cake moulds.
Soak the saffron in the milk for 2 minutes. Sift the flour, baking powder, salt and cardamom together.
In a bowl, beat the sugar and eggs together until you get a light creamy mixture.
Mix the oil and yoghurt together, then add the flour and the saffron to the mix and whisk together.
Distribute the batter in the moulds and bake for 12 minutes until golden. Let them cool and decorate with Nutella® before serving.