Persian Love Cake

Sponge

• 60 g pistachio nuts, unsalted, shelled
• ½ tsp ground cardamom
• 250 g blanched almonds
• 1 lemon, thin peelings of skin
• 150 g light brown sugar
• 200 g unsalted butter, soft, plus extra for greasing
• 4 medium eggs
• 100 g plain flour
• 1 tsp baking powder
• 2 tsp rose water
• 1 pinch fine sea salt

Syrup

• 40 g lemon juice
• 30 g light brown sugar

Icing and Decoration

• 200 g mascarpone
• 40 g icing sugar
• ½ tsp rose water
• edible rose petals (opsional)