I accompanied it with the same caramelized milk / basundi “sauce” I am using for soaking the trest leches, and we drizzled a bit on.
It was a very nice cake, but if I’m going to nitpick (as I am wont to do), I preferred the flatter version to the higher loaf (even though I realize I baked the flat in a loaf pan, it was a 2 or 3" regular cake).
The cardamom and saffron in the cake came through nicely, and were complemented by the same flavors in the sauce.
