Persian love cake

Preparation of the sponge:

1. Heat the oven to 180°C. Line the bottom of a 20 cm cake mold with baking paper, and grease the sides of the mold with butter.
2. Mix the cream, butter, oil, eggs and sugar in a mixing bowl until the mixture becomes light and creamy.
3. It will take you about 2 to 3 minutes to achieve a good texture.
4. Add lemon zest, lemon juice, rose water and vanilla extract.
5. Reduce the speed and add the flour, almond flour, cardamom, baking powder and salt and mix with a mixer until all the ingredients are combined.
6. Pour the batter into the prepared cake mold. Bake for 40 minutes or until the cake is lightly browned and a toothpick inserted in the center comes out clean. Let it cool completely before making the glaze.

Preparation of the glaze:

1. Combine the powdered sugar, rose water, and whole milk in a microwave-safe bowl and whisk to combine (the glaze will be very thick).
2. To thin it out, put it in the microwave for 10 to 15 seconds on medium heat, then pour it over the cooled biscuit.
3. Immediately sprinkle the prepared chopped candied ginger, pistachios and rose petals.