• Preheat the oven to 350 F (180 C)
• In a large mixing bowl, whisk together sugar, melted butter and oil. Give everything a good whisk until creamy and the sugar is fully incorporated.
• Whisk your eggs in one at a time. Continue whisking until everything is emulsified.
• Whisk in your yogurt until everything is combined.
• Gently stir in the rosewater and ground cardamom.
• Again, with a light hand, whisk in the almond, all-purpose, and semolina flours until combined.
• Add your baking powder and a pinch of salt and stir everything together.
• Pour the cake batter into your prepared pan. The batter should be light and fluffy.
• Scatter a handful of almond slices over the top your cake.
• Bake your cake for 30 - 40 minutes. A cake tester should come out clean and the top of your cake will be golden brown.

Honey Syrup - while your cake is baking, you can get on with making the golden syrup.

• Pour the rose water into a small bowl and sprinkle over the saffron. This will allow the saffron to infuse the rose water while you make the rest of the syrup.
• In a small pot, over medium heat, combine the honey and the orange juice and bring it to a boil.
• Lower your heat to a simmer and let the syrup gently bubble away for 5 minutes.  The syrup should thicken slightly.
• Remove the pot from the heat and stir in the rose water/saffron. 
• Add your pistachios.

Final Step

• You’re now going drench your cake in the scented syrup.  Both your cake and syrup should be warm for this step.
• Poke holes all over the cake with a toothpick or sharp tip of a kitchen knife.  The holes will help the syrup to soak down through the cake.
• Pour the syrup all over the cake (in the cake tin) and allow it to really soak into the cake. Leave it for a minimum of 2 hours and up to overnight.
• When you’re ready to serve the cake, remove it from the springform pan and cut into wedges.
• This cake will keep fresh in an airtight container for 3 days.  If you’d prefer it to last a little longer, you can keep it in the fridge for up to 5 days.