1-First, whisk together the 195g all-purpose flour, 265g almond flour, 9g baking powder, 2.5g baking soda, and 5.5g salt in a bowl to create a even dry mixture.

2-Next, in another bowl, beat the 115g softened unsalted butter, 300g sugar, 2g lemon or lime zest, and 1g cardamom powder until the mixture is fluffy and aromatic.

3-Add the 200g eggs one at a time, mixing well after each addition to ensure everything blends smoothly.

4-Then, stir in the 240g buttermilk and some rosewater to add moisture and that signature floral scent.

5-Gradually add the dry ingredients to the wet mixture, mixing until just combined to keep the batter light.

6-Pour the batter into your prepared pan and bake for about 50 minutes, or until a toothpick inserted comes out clean don’t forget to watch the time for perfect results.

7-After baking, let the cake cool for about 1 hour before moving on.

For the Icing and Finishing Touches: Once cooled, flip the cake upside-down to get those sharp edges, then whisk together 110g powdered sugar, 7.5g rosewater, and 15g lemon or lime juice until smooth and thick yet pourable. Pour it over the cake and sprinkle with ground pistachios and dried rose petals before it sets. This step adds a fun pop, making your cake look as good as it tastes perfect for impressing guests at your next outdoor gathering.