With a tender crumb, this nutty gluten-free tea cake, courtesy of Aran Goyoaga, marries the spicy flavor of cardamom with the floral fragrance of rose.
Preheat the oven to 350°F. Grease an 8" cake pan and line the bottom with a circle of parchment paper.
Melt the butter in a small saucepan over medium heat and cook until the milk solids start to caramelize and smell toasty. Remove the pan from the heat and let cool to room temperature.
In a mixing bowl, combine the Measure for Measure flour, almond flour, baking powder, baking soda, salt, and cardamom. In a separate bowl, whisk together the eggs, sugar, milk, rose water, orange zest, and cooled butter.
Pour the wet ingredients into the dry ingredients and whisk to combine. Pour the batter into the prepared pan. Bake the cake for 25 to 30 minutes, until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for a few minutes. Invert it onto a cooling rack to finish cooling completely. Before serving, dust the top with confectioners' sugar and sprinkle the edges with rose petals and chopped pistachios.
Store any leftovers at room temperature, well wrapped, for several days. Freeze for longer storage.
