Preheat your oven to 350°F (175°C). Grease a 10-inch springform pan thoroughly and line the bottom with parchment paper.

In a large mixing bowl, combine 6 tablespoons of ghee or butter with 6 tablespoons of olive oil and 1 cup of sugar. Whisk until creamy and smooth.

Add 5 large eggs one at a time, incorporating each fully before adding the next. Then fold in 1 cup of thick Greek yogurt, 2 tablespoons of rose water, and 2 teaspoons of ground cardamom.

Sift together 1 cup of almond flour, ¾ cup of all-purpose flour, and ½ cup of semolina flour. Gradually fold this dry mixture into the batter.

Sprinkle in 2 teaspoons of baking powder and a pinch of salt. Gently fold these into the batter until smooth.

Pour the batter into the prepared springform pan and smooth the top. Sprinkle 3 tablespoons of sliced almonds over the surface.

Bake for 30-40 minutes, until golden brown and a toothpick inserted comes out clean.

Prepare the syrup by combining ½ cup of honey and ⅓ cup of orange juice in a saucepan over medium heat. Bring to a boil, reduce to simmer for 5 minutes. Stir in 2 tablespoons of rose water and ½ teaspoon of ground saffron.

Once the cake is cool, poke holes all over the surface and pour the warm syrup over it, allowing it to soak in.

Before serving, decorate with fresh rose petals and 2 tablespoons of slivered pistachios.