Ingredients:

  • 1.5 cups (150g) almond meal (super-fine)
  • 0.5 cup (70g) semolina (fine)
  • 1 cup (200g) granulated sugar
  • 3 large (150g) eggs, room temperature
  • 0.5 cup (115g) unsalted butter, melted and cooled
  • 1 tsp (2g) ground cardamom
  • 1 tbsp (15ml) rosewater (culinary grade)
  • 1 tsp (5ml) vanilla extract
  • 1.5 tsp (7g) baking powder
  • 0.25 tsp (1.5g) salt
  • 0.5 cup (120ml) water
  • 0.5 cup (100g) granulated sugar
  • 1 tbsp (15ml) lemon juice
  • 1 tsp (5ml) rosewater
  • 0.25 cup (30g) slivered pistachios, toasted
  • 1 tbsp (5g) dried culinary rose petals

Instructions:

  1. Preheat oven to 350°F (180°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
  2. Beat the eggs and 200g granulated sugar on medium-high speed for 3–5 minutes until the mixture is pale, thick, and has doubled in volume.
  3. Gradually stream in the melted butter and vanilla extract while mixing on low speed until emulsified.
  4. Stir in the 15ml rosewater and ground cardamom until evenly distributed.
  5. Gently fold in the almond meal, semolina, baking powder, and salt. Mix only until no streaks of flour remain.
  6. Pour the batter into the prepared pan and bake for 30–35 minutes. The cake is done when the edges are mahogany-colored, a toothpick inserted into the center comes out with just a few moist crumbs, and the internal temperature reaches 160°F (71°C).
  7. While the cake bakes, combine water, 100g granulated sugar, and lemon juice in a saucepan. Simmer for 5 minutes, stir in the 5ml rosewater, and remove from heat.
  8. Immediately after removing the cake from the oven, poke small holes across the surface with a skewer.
  9. Slowly drizzle the warm syrup over the hot cake. Let the cake sit for 30 minutes to fully absorb the liquid.
  10. Cut the cake into 12 slices.
  11. Garnish each slice with toasted slivered pistachios and dried culinary rose petals.