Set the oven to 350°F and place the oven rack in the center position.
Lightly spread a small amount of butter all around an 8-inch cake pan, covering the bottom and all the sides. Sprinkle a small amount of flour into the pan and tap the pan while tilting it to make sure the flour has covered the greased surface. Turn the pan upside down and tap out any excess flour. I prefer this method to lining with parchment paper.
In a large mixing bowl, mix the room temperature butter and sugar using a spatula until you have a well-mixed paste.
Using a whisk, add one egg at a time and mix until the eggs are well incorporated.
Add the rose water, lemon juice, and water and mix well.
In a separate bowl add the all the remaining dry ingredients, making sure all the ingredients are well mixed.
Slowly add the dry ingredients into the wet bowl, gently mixing as you go along. I typically start mixing with a whisk and then finish with a spatula.
Pour the batter into the greased and floured cake pan and gently smooth out the top surface and place in the oven.
Bake for 30-35 minutes and test with a toothpick to make sure the batter is fully cooked in the center.
Remove from the oven and allow to cool slightly before attempting to take the cake out of the pan.
Using a butter knife, gently loosen the cake from its edges and gently flip the cake out to a plate and then flip again onto a cake platter so that the top of the cake is on top.
It is necessary for the cake to be completely cooled before icing.
In a small bowl add all the icing ingredients and mix well. Once the cake is cooled, drizzle or spread the icing over the top and garnish with pistachios and rose petals.
To make this a gluten free cake, substitute the whole wheat pastry flour with sorghum flour.
Keyword cake, cardamom, pistachio, rose petals, Rose water