By An Edible Mosaic
Prep Time: 20 min
Cook Time: 30 min
Add the butter, sugar, eggs, yogurt, orange blossom water, and rosewater to a large bowl. Use a handheld electric mixer to beat until well-combined.
Whisk together the all-purpose flour, almond flour, semolina, baking powder, ground cardamom, ground nutmeg, and salt in a medium bowl.
Add the dry ingredients to the wet all at once, and beat to combine.
Transfer the batter to the prepared pan and spread it out evenly.
Bake until the cake is golden and a toothpick inserted in the center comes out clean, about 30 minutes at 375F. If the cake starts browning too quickly, you can place a piece of foil on top.
Once the cake is out of the oven, place it on a rimmed baking tray (in case some of the syrup spills) and immediately pour on the cooled scented sugar syrup.
Once the cake is cooled, whisk together all ingredients for the glaze. Transfer the cake to a cake plate (I like to invert it so the flat bottom is now on top), and pour the glaze on top, letting it drip down the sides.
Sprinkle the pistachios and rose petals decoratively on the top. Let the glaze set before serving.