Preheat the oven to 170°C (fan-forced) or 180°C (conventional). Grease and line a 20cm round cake tin.

Mix the dry ingredients: In a large bowl, whisk together the almond meal, flour, sugar, cardamom, and salt.

Incorporate the butter: Pour in the melted butter and mix until a crumbly, sand-like texture forms.

Prepare the batter: Remove ½ cup of the crumb mixture and set aside (for a slight crunch on top). To the remaining mixture, add the eggs, Greek yoghurt, rose water, vanilla, baking powder, baking soda, and lemon zest. Stir until well combined.

Bake the cake: Pour the batter into the prepared tin and smooth the top. Sprinkle the reserved crumb mixture over the surface. Bake for 35–40 minutes or until a skewer inserted in the centre comes out clean.

Make the syrup: While the cake bakes, combine honey, lemon juice, and rose water in a small saucepan. Heat gently until the honey dissolves.

Soak the cake: Once baked, remove the cake from the oven and, while still warm, drizzle the syrup over the top. Let it soak in as the cake cools in the tin.

Prepare the topping: In a small bowl, mix Greek yoghurt (or crème fraîche), icing sugar, and rose water until smooth.

Decorate: Once the cake has cooled completely, spread or dollop the yoghurt mixture over the top. Sprinkle with chopped pistachios and dried rose petals.

Serve: Slice and enjoy with tea or coffee.