1-Preheat oven to 350°F (180°C). Butter and line a deep 9-inch (23 cm) cake pan, preferably springform or steep-sided, with parchment paper. This sets the stage for even baking and easy removal later.

2-Whisk together 195g (1½ cups) all-purpose flour, 265g (2⅔ cups) almond flour, 9g (2 tsp) baking powder, 2.5g (¾ tsp) baking soda, and 5.5g (1 tsp) salt in a medium bowl. This dry mix is the foundation of your cake’s structure.

3-Beat 115g (1 stick) softened unsalted butter, 300g (1½ cups) sugar, 2g (1 tsp) lemon or lime zest, and 1g (½ tsp) cardamom powder on medium-high for 2 minutes until fluffy. Scraping the bowl keeps it even.

4-Add 200g (4 large) eggs, one at a time, beating well after each and scraping the bowl to incorporate fully. This ensures a light and airy batter.

5-Beat in 240g (1 cup) buttermilk and 10g (2 tsp) rosewater just to combine, then scrape the bowl again for a smooth mixture.

6-Add the dry ingredients to the wet mixture, mixing on low until just combined. Fold by hand to make sure everything is evenly mixed without overdoing it.

7-Pour the batter into the prepared pan, smooth the top, and bake for about 50 minutes until a toothpick comes out clean. Keep an eye on it to avoid overbaking.

8-Run a knife around the edges, then flip the cake onto a cooling rack. Let it cool for at least 1 hour before moving on.

9-Whisk 110g (1 cup) powdered sugar, 7.5g (1½ tsp) rosewater, and 15g (1 Tbsp) lemon or lime juice for the icing until smooth. Adjust as needed for the right consistency.

10-Place the cooled cake bottom-side-up on a plate, level the top if it’s domed, then pour the icing over, smoothing to the edges.

11-Sprinkle with ground raw pistachios and edible dried rose petals before the icing sets. This adds that final touch of Persian flair.