Step 1: Preheat your oven to 170°C (340°F) and grease and line a 20cm (8-inch) round cake tin with parchment paper.
Step 2: In a large bowl, cream together the softened butter and caster sugar until the mixture is light and fluffy.
Step 3: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next one.
Step 4: Gently fold in the ground pistachios, flour, semolina, baking powder, and salt until a uniform batter forms.
Step 5: Pour the batter into the prepared tin and smooth the top. Bake for 40-45 minutes or until a skewer inserted into the center comes out clean.
Step 6: While the cake is baking, prepare the syrup by combining honey, water, and lemon juice in a small saucepan. Bring to a boil, then simmer for 5 minutes. Remove from heat and stir in the rosewater.
Step 7: Once the cake is out of the oven, prick the surface all over with a skewer and pour the cool syrup over the hot cake slowly, allowing it to soak in.
Step 8: Allow the cake to cool completely in the tin before removing and garnishing with extra pistachios and rose petals.