• Start by preheating the oven to 180℃, line a 9inch round tin with baking paper and brush with a little butter. Set aside.

To make the cake

• In a mixing bowl add the softened butter, granulated sugar, lime zest and beat well. Add the eggs and beat until evenly combined.
• Add the pistachio powder, lime juice and mix. Add the yogurt and stir well.
• Add the flour, baking powder, baking soda, cardamom powder and fold until well combined making sure there are no flour pockets.
• Pour into prepared tin and bake for 35-38 mins or until the cake has risen, it is golden on the top and a knife inserted into the center comes out with moist crumbs or clean.

To make the syrup

• Boil the water, cardamom powder, lime juice and zest until bubbling and the sugar has dissolved.
• While the cake is still in the tin and warm brush over the entire cake generously. Let it cool in the tin.

To make the rose icing

• Mix the icing sugar and rose syrup until smooth, if the icing is too runny add more icing sugar. If the icing it too thick add more syrup.
• Remove the cake from the tin and place on your serving platter. Drape the icing over the cooled cake and let it set. Garnish with more chopped pistachios and dried rose petals. Slice and serve as you like.