Preheat the oven to 180℃. Line your baking tin with butter and baking paper. Set aside.
In a jug add the yogurt, milk, baking powder, baking soda and stir. Set aside to froth up.
In a large mixing bowl add the flour, nuts, cardamom powder, sugar, salt, milk powder, vanilla and butter. Using a fork mix them together until you have a damp sand texture. All the butter should be incorporated into the flour.
Add the liquid mixture into the flour mixture and using your fork beat well until smooth. This might take a minute however keep beating until it is absolutely smooth. If you need to switch to whisk go for it.
Transfer batter into the prepared tin and bake for 48-50 mins until golden, risen and tooth pick inserted into the center comes out clean. Stab holes into the cake with a knife or tooth pick.
Cut out the center portion of the cake with a knife and scoop out some of the cake into a bowl. Clean the cavity you’ve created with the back of a teaspoon to ensure it is smooth.