1. Preheat the Oven and Prepare the Pan

Preheat your oven to 160°C (320°F). Grease a 9-inch round cake pan and line the bottom with parchment paper to prevent sticking.

2. Cream the Butter and Sugar

In a large mixing bowl, beat the softened butter and sugar together until light and fluffy. This should take about 3-4 minutes.

3. Add the Eggs and Flavorings

Add the eggs, one at a time, beating well after each addition. Stir in the rosewater and lemon zest, giving the batter a fragrant aroma.

4. Incorporate the Dry Ingredients

In a separate bowl, whisk together the ground almonds, plain flour, baking powder, and ground cardamom. Gradually fold the dry ingredients into the wet mixture.

5. Add Pistachios and Yogurt

Stir in the chopped pistachios and yogurt until just combined. Be careful not to overmix the batter to keep the cake light and airy.

6. Bake the Cake

Pour the batter into the prepared cake pan and smooth the top. Bake for 50-60 minutes, or until a skewer inserted into the center comes out clean. If the cake browns too quickly, cover it with foil halfway through baking.

7. Cool the Cake

Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before glazing.

8. Prepare the Glaze

In a small bowl, whisk together the powdered sugar, lemon juice, and rosewater until smooth. Drizzle the glaze over the cooled cake.

9. Garnish and Serve

Sprinkle extra chopped pistachios and edible rose petals on top for a beautiful finishing touch. Slice and serve the cake.