Grease bottom and sides of 9-inch round cake pan with butter. Then line the bottom and sides with parchment paper. Set aside.
In a blender, blend pistachios and ground cardamom until fine.
Transfer to a mixing bowl, and add in almond meal, semolina flour, baking powder and Himalayan salt. Mix until well-combined then set aside the dry ingredients.
In another mixing bowl, whisk unsalted butter and granulated sugar until fluffy.
Then whisk in the eggs 1 at a time and slowly mix until well-incorporated.
Add in rose water, lemon juice, vanilla extract and a pinch of cardamom. Mix until well-combined.
Using a spatula, gently fold in the dry ingredients in 2 – 3 batches and add in lemon zest. Mix until well-combined.
Transfer the cake batter in the greased pan and even out the batter with the spatula.
Bake at 180°C for 55 – 60 minutes, or until a wooden skewer comes out clean when inserted into the center of cake. Let the cake rest for 10 minutes before removing from the pan.
While letting the cake rest, set a saucepan over medium heat. Bring lemon juice, rose water and granulated sugar mixture to a boil and stir until the sugar is dissolved.
To make the glaze, mix powdered sugar, pinch of cardamom, rose water and lemon juice until well-combined.
Remove the cake from the pan and drizzle the warm rose syrup over the cake. Then pour the glaze over the cake and even out using a spatula, letting it drizzle a bit over the the edge of the cake.
Decorate by sprinkling some chopped pistachios at the top and place a few pieces dried rose petals.
