– 1 ¼ cup (150g) all-purpose flour – 2 teaspoons baking powder – ½ teaspoon baking soda – 1 teaspoon cinnamon – ½ teaspoon ground cardamom – 1 ¾ cup (200g) almond flour – 8 tablespoons (113g) unsalted butter – softened or at room temperature, plus more for greasing the cake pan – 1 cup (225g) granulated sugar – 4 large egg – ½ cup plain Greek yogurt – Zest and juice of ½ lemon – Zest and juice of ½ orange – 1 tablespoon rosewater – 2 tablespoons granulated sugar – Juice of 1 lemon – 2 drops of rosewater – 1 cup (225g) powdered sugar – Juice of 1 lemon – 2 drops of rosewater – 1 to 2 tablespoons edible dried rose petal – 1 to 2 tablespoons crushed pistachio
Heat the oven to 350°F. Line a 9-inch cake pan with parchment paper and butter the bottom and sides. Place a fine mesh sieve or sifter over a big basin.
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Add all-purpose flour, baking powder, baking soda, powdered cinnamon, and cardamom to the sieve. Tap the sieve with your palm until everything falls into a fine powder in the bowl. Whisk in almond flour.
2
Use paddles or beaters with a stand or electric hand mixer. Mix butter and sugar in a stand mixer or large basin on medium-high for 5 minutes until pale and creamy. Scrape basin sides halfway with a rubber spatula. Add air to mixture.
3
Eggs one at a time into butter mixture. Scrape basin sides with a rubber spatula to mix thoroughly. Beat the yogurt again until incorporated. Bowl sides scraped. Stir in ½ lemon and ½ orange zest, juice, and rosewater. Mix again.
4
Mix dry ingredients with wet. Mix until thick and cohesive, scraping basin sides as required. A minute or two should do it. Spoon mixture into cake pan. Spread batter evenly using a spoon.
5
Bake the cake until it rises and a spear put into the center comes out clean, about 40 minutes. After 2 minutes in the cake pan, gently transfer the cake out onto a wire rack, remove the paper, and allow it cool for 1 hour.
6
Mix sugar, lemon juice, and rosewater in a medium bowl until sugar dissolves. A slender skewer or toothpick should poke tiny holes uniformly over the cake. Let the lemon dripping sink into the cake evenly.
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Gently mix icing sugar and lemon juice to make thick, pourable frosting. Taste with a few drops of rosewater. Put icing on the cake and drip it. Sprinkle rose petals and pistachios over icing after 5 minutes. After setting, slice and serve.
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