⅘ cup (200g) butter
¾ (150g) castor sugar
4 large eggs
Grated peel of 1 lemon
⅓ cup (80ml) lemon juice
1 Tbsp (15ml) rose water
½ cup (100g) cake flour, sifted
2 ¼ cups (215g) almond flour
1 tsp (5ml) baking powder
10 cardamom pods, seeds removed and finely ground
Pinch fine salt
¼ cup (80ml) honey
Juice (60ml) of 1 lemon
⅓ cup (80ml) water
Preheat oven to 170°C.
Cream butter and sugar together with an electric beater until light and fluffy, about 7 minutes.
Add eggs one by one, fully incorporating each egg before adding the next. Continue whisking.
Pour in lemon peel, lemon juice and rose water, using electric whisk to combine flours, baking powder, cardamom and salt in a bowl.
Stir into wet mixture until well combined.
Pour into a 23cm bundt tin or 20-22cm loose-bottomed tin.
Bake for 40-45 minutes or until a skewer inserted into the centre of the cake comes out clean.
Meanwhile, heat syrup ingredients in a pot, stirring until dissolved.
Remove cake from oven and pour syrup over cake.
Once cooled completely, turn cake out on a plate.
Whisk icing sugar and rose water together (add a splash of water if mixture is too thick).
Drizzle over cake and top with pistachios and candied rose petals, if using.