• Preheat the oven to 350°. Line the bottom of a 9” cake pan with parchment paper and spray with baking spray. Set aside.
• In a medium sized mixing bowl combine almond flour, all purpose flour, salt, baking powder, cardamom and baking soda. Set aside.
• In the bowl of a stand mixer fitted with a paddle attachment combine sugar and butter. Beat together on medium speed for 2 minutes, until smooth.
• Add in oil and mix to combine.
• Add in eggs and mix for 30 seconds.
• Next, add in milk, rose water, lemon juice, vanilla and lemon zest and mix until incorporated. Scrape the sides of the bowl as needed during mixing.
• Add the flour mixture to the wet ingredients and mix until just combined. Do not overmix.
• Transfer the batter into the prepared cake pan, then place into the preheated oven on the center rack. Bake for 1 hour, until a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs.
• Once baked, remove from the oven and place onto a wire cooling rack to let cool completely.

Make the icing:

• In a small mixing bowl combine powdered sugar, rose water, milk and vanilla extract. Whisk until smooth.
• Once the cake has completely cooled, remove it from the cake pan and place onto a plate or cake stand. Pour the icing over top of the cake, allow some of it to drip down the sides.
• Top with rose petals and ground pistachios. Allow the icing to set before cutting and serving.

Storage Instructions:

• Cake may be stored in an airtight container for up to 3 days at room temperature.