– 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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Sieve all-purpose flour, baking powder, baking soda, powdered cinnamon, and ground cardamom. Tapping the sieve with your hand turns everything into a fine powder in the basin. Mix in almond flour.
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Attach a paddle or beaters to a stand mixer or electric hand mixer. Beat the butter and sugar in a stand mixer or large basin on medium-high for 5 minutes until pale, light, and fluffy.
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Add eggs one at a time to butter mixture. Stir each until well combined, scraping the bowl sides with a rubber spatula. Beat in the yogurt again until thoroughly combined. Scrape bowl sides.
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Combine wet and dry components. Whisk the batter until thick and cohesive, scraping the bowl edges. Just a minute or two.Fill the cake pan with batter. Flatten the batter using a spoon.
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After 40 minutes, the cake should be well-risen and a spear put into the center comes out clean. After cooling for 2 minutes in the pan, gently flip the cake out onto a wire rack, remove the paper, and allow it cool for 1 hour.
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Lemon drizzle. Mix the sugar, lemon juice, and rosewater in a medium bowl until dissolved. Make small holes in the cake using a thin skewer or toothpick. Pour lemon dripping evenly over the cake and soak.
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To prepare smooth, thick, pourable icing, gently combine icing sugar with lemon juice. Taste with a few drops of rosewater.Allow the frosting to flow down the cake.
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Allow the frosting to set for 5 minutes before decorating with rose petals and walnuts. Set fully before slicing and serving.
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