Bundt Cake

1. Preheat oven to 350°F (177°C). Grease a 10-15 cup bundt cake pan with nonstick spray. Make sure you don’t have pools of spray gathered at the bottom. Set aside.
2. Sift the all-purpose flour, almond flour, cardamom, baking powder, baking soda and salt. Whisk all of them together. Set aside.
3. In another bowl, beat the butter for about 2 minutes until smooth and creamy. Add in the granulated sugar and beat until light and fluffy.
4. Add in the eggs one at a time and mix until combined. Stir in the oil, lemon juice, lemon zest, rose water and vanilla. Mix until thoroughly combined.
5. Stir in the dry ingredients into the wet ingredients one half at a time and mix thoroughly. Repeat until everything is combined. The batter will be thick. Don’t overmix, it’s okay if a few streaks of flour remain.
6. Pour the batter into the inverted bundt cake pan. Bang it on the kitchen slab a few times down before continuing.
7. Bake for around 40-45 minutes or until a toothpick into the center of the cake comes out clean.
8. Allow cake to cool for 10 minutes inverting it on a wire rack. If the cake doesn’t demould, allow it to sit for another 5 minutes and try again. Never let it sit for any more than 15 minutes.

Vanilla Rose Glaze

1. Whisk together the sifted powdered sugar with rose water and whole milk. The glaze will be thick.
2. Pour the glaze over the cooled bundt cake. Let the excess slide off the sides of the cake. The glaze sets as it cools.
3. Sprinkle on top with crushed pistachios and rose petals.
4. Store bundt cake in an airtight container at room temperature for upto 7 days.