Method

• 1.
  Preheat the oven to 160°C.

• 2.
  Grease and line the base of a 23cm springform cake pan with baking paper.
• 3.
  Sift the flour and baking powder into a bowl and stir in the pistachio and almond. Place sugar and whole eggs in the bowl of an electric mixer and beat for 4-5 minutes until thick and pale. Beat in olive oil, zest, butter and rosewater, then fold in the flour mixture. Spread into pan and bake for 35-40 minutes until a skewer inserted into the centre comes out clean. Allow to cool slightly, then remove from the pan and transfer to a wire rack to cool completely.
• 4.
  Sift the icing sugar into a bowl and add lemon juice and enough warm water to make a smooth dropping consistency. Stir in pink food colouring and a few drops of rosewater to taste. Set aside.
• 5.
  Using a pastry brush, lightly coat the rose petals with eggwhite, then sprinkle over a little caster sugar, shaking off any excess. Set aside at room temperature for 1 hour or until crisp and dry.
• 6.
  When the cake is cool, pour the icing over the cake, allowing some to drip down the sides. Garnish with sugar-coated rose petals and serve with mint tea.