Prepare the Chai Milk: Heat 60ml of milk in a saucepan until simmering. Remove from heat, add Tetley tea bags, and steep for 10 minutes. Squeeze out excess milk from the tea bags and set aside to cool.
Preheat and Prepare: Preheat the oven to 180°C. Grease and line a 24 x 24 cm baking pan.
Whisk Eggs and Sugar: In a bowl, whisk the eggs and sugar on high speed until pale and fluffy, about 5-7 minutes. Add vanilla extract and mix for another minute.
Dry Ingredients: In a separate bowl, sift together flour, baking powder, salt, and spices. Gradually fold this mixture into the egg mixture.
Wet Ingredients: Fold in the chai-infused milk and melted butter until just combined.
Bake: Pour the batter into the pan, tap to remove air bubbles, and bake for 20-25 minutes, or until a toothpick comes out clean.
Cool the Cake: Let the cake cool in the pan for 10 minutes.
Prepare Chai-Infused Milk: Warm whole milk and steep Tetley tea bags for 10 minutes. Mix with evaporated milk, cream, condensed milk, cinnamon, and cardamom.
Soak the Cake: Poke holes in the cooled cake and pour 3/4 of the chai-infused mixture over it. Refrigerate for at least 4 hours.
Decorate: Pipe whipped fresh cream on top and garnish with almonds, pistachios, saffron, and rose petals.
Serve: When serving, pour some of the leftover tres leches mixture onto a plate, place a piece of the cake on top, and enjoy!