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 the mixture is pale, light, and fluffy.
Step 3: Add the eggs one at a time, beating well after each addition. Stir in the orange zest and the 60ml of orange juice.
Step 4: In a separate bowl, whisk together the ground pistachios, flour, baking powder, and salt.
Step 5: Gently fold the dry ingredients into the wet ingredients until just combined. Do not overmix the batter for your orange and pistachio cake with honey rosewater glaze.
Step 6: Pour the batter into the prepared pan and smooth the top with a spatula.
Step 7: Bake for 40-45 minutes, or until a skewer inserted into the center comes out clean.
Step 8: While the cake bakes, whisk together the honey, rosewater, and extra orange juice in a small saucepan over low heat until the honey is fully dissolved.
Step 9: Remove the cake from the oven and let it cool in the pan for 10 minutes. Poke small holes across the surface with a toothpick.
Step 10: Pour the honey rosewater glaze over the warm cake. Garnish with rose petals and extra pistachios before serving.