Grease and line a 9" round cake pan with parchment paper and set aside.
Put the semolina flour and yogurt in a medium mixing bowl, mix it thoroughly and set it aside.
In a large separate bowl, take the granulated sugar and unsalted butter and whisk it until the mixture turns pale and fluffy.
Now add the eggs into the sugar/butter mixture, and whisk until it is well combined.
Add the semolina and yogurt mixture next and give it another whisk.
Add the lime zest, cardamom, and rose water and fold into the cake batter.
Sift in all the dry ingredients; all purpose flour, almond flour, baking soda, baking powder, and salt into the batter bowl.
Fold the dry ingredients into the wet with a rubber spatula until you get a uniform batter.
Pour the batter into the prepared cake pan.
Bake the cake in a preheated oven at 350F for 40-45 minutes until the top turns golden and a wooden toothpick inserted in the middle of the cake comes out clean.
Place cooked cake on a cooling rack.
Next, in a small saucepan add the water, lime juice, and honey. Heat over medium heat until the honey has liquified for about 5 minutes.
In a medium mixing bowl whisk together confectioners’ sugar, lime juice and water. Add more water if needed to thin the consistency.
When the cake is still warm and still in the cake pan, poke some holes into it with a skewer.
Drizzle the syrup all over the cake, as evenly as you can.
Let the cake cool to room temperature before removing from pan and placing on a serving plate.
Pour icing on top of the cake and sprinkle the chopped pistachios and dried rose petals.
