Step 1: Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or springform pan, lining the bottom with parchment paper.
Step 2: In a large bowl, cream together the softened butter and granulated sugar until light, pale, and fluffy, which usually takes about 5 minutes.
Step 3: Add the eggs one at a time to the butter mixture, beating well after each addition to ensure a smooth emulsion.
Step 4: Stir in the Greek yogurt and lemon zest until fully combined.
Step 5: In a separate bowl, whisk together the almond flour, semolina, cardamom, ginger, nutmeg, baking powder, and salt.
Step 6: Gently fold the dry ingredients into the wet ingredients using a spatula until just combined, being careful not to overmix.
Step 7: Pour the batter into the prepared pan and smooth the top with a spatula.
Step 8: Bake for 40-45 minutes, or until a skewer inserted into the center comes out clean and the cake is golden brown.
Step 9: While the cake cools in the pan for 10 minutes, whisk together the powdered sugar, lemon juice, and rosewater to create a smooth glaze.
Step 10: Remove the cake from the pan, place it on a wire rack, and drizzle the rosewater glaze over the warm cake. Immediately sprinkle with pistachios and rose petals so they stick to the glaze.