Persian Love Cake

overhead photo of a cake decorated with white icing, green pistachios, and pink dried rose petals


For the cake:
Butter, for greasing the pan
195g (1½ cup) all purpose flour
265g (2⅔ cups) almond flour
9g (2 tsp) baking powder
2.5g (1 tsp) baking soda
5.5g (1 tsp) salt
115g (1 stick) unsalted butter, softened at room temperature
300g (1½ cups) sugar
2g (1 tsp) lemon or lime zest
1g (½ tsp) cardamom
200g eggs (4 large), room temperature
240g (1 cup) buttermilk
10 g (2 tsp) rosewater

For the icing and decorations:
110g (1 cup) powdered sugar
7.5g (1½ tsp) rosewater
15g (1 Tbsp) lemon or lime juice
Edible dried rose petals (optional)
Ground raw pistachios (optional)