Step 1: Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or line it with parchment paper.
Step 2: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.
Step 3: Add the eggs one at a time, beating well after each addition. Stir in the blood orange zest.
Step 4: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with 1/2 cup of blood orange juice.
Step 5: Fold in the chopped dates and pistachios by hand until just combined. Do not overmix.
Step 6: Pour the batter into the prepared pan and smooth the top. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Step 7: While the cake is baking, prepare the syrup by combining 1/4 cup blood orange juice and honey in a small saucepan. Simmer over low heat for 5 minutes, then stir in the rosewater and remove from heat.
Step 8: Once the cake is removed from the oven, poke small holes across the surface using a skewer and pour the warm syrup over the hot cake. Let it cool completely before serving.