Cake Preparation

• Preheat the oven to 350°F and line an 8 inch round with parchment paper. Set aside.
• In a stand mixer on medium speed, beat the sugar, lemon zest, and eggs together until pale yellow, about 1 minute.
• Keeping the mixer going at a medium low speed, slowly streaming in the vegetable oil to emulsify. Add in the rose water and vanilla extract and mix well.
• Add the all-purpose flour, almond flour, cardamom, baking powder, and salt, and stir until just combined. Do not over mix.
• Pour the batter into your prepared pan and bake for 35-45 minutes or until the cake is lightly golden brown and a knife inserted into the middle comes out mostly clean.
• To make the glaze, combine powdered sugar, rose water, and whole milk in a microwave-safe bowl and whisk to combine. Microwave for 10-15 seconds to thin out mixture, then pour over cooled cake.
• Sprinkle crushed pistachios and rose petals (and candied ginger, if using). Serve!