● Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
In a bowl, whisk together flour, almond meal, baking powder, salt, cardamom, and nutmeg.
● In another bowl, beat butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in yogurt and orange zest.
● Gradually add dry ingredients to wet ingredients. Mix until just combined. Stir in chopped pistachios.
● Pour batter into the prepared pan and smooth the top. Bake for 35-40 minutes, until a toothpick comes out clean.
● While the cake is baking, make the syrup: Combine sugar, water, and orange juice in a saucepan over medium heat. Simmer until sugar dissolves, then stir in rose water.
● As soon as the cake is out of the oven, pour the syrup over it. Let it soak in.
● Garnish with rose petals and a dusting of powdered sugar.
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