• Preheat the oven at 350°F.
• Grease a 10-inch springform cake pan that has been lined with parchment paper in the bottom (See Note 1).
• In a large mixing bowl, beat or whisk the butter (or ghee), oil, sugar, eggs, buttermilk, rose water and cardamom together until creamy.
• In another mixing bowl, whisk the almond flour, all-purpose flour, baking powder, baking soda, and salt together. Make a well in the center and slowly add half the wet ingredients, folding with rubber spatula or spoon to incorporate. Add remaining wet ingredients, mix until you have a smooth batter. Don't over mix.
• Pour the cake batter into prepared springform cake pan. Tap the bottom of the cake pan on counter to smooth cake batter and any air bubbles. Sprinkle the almond slices over the top of the cake batter (if making the syrup version).
• Bake for 50 minutes or until it is golden on the top and a toothpick inserted into the cake comes out clean.

Syrup

• Zest the orange, then slice and juice it. In a mortar and pestle grind the saffron threads with a pinch of sugar and add the rose water, mixing to combine.
• In a small saucepan, combine the honey, orange juice and zest. Bring to a boil, then lower heat and simmer for about 5 minutes.
• Stir the ground saffron and rose water into the syrup. Turn off the heat and add the pistachios. To stir to combine.
• Assembly for Syrup Version (pour over warm cake)
• Using a thin skewer or wooden toothpick, poke holes all over the cake. Spoon the warm syrup and pistachios over the warm cake and let the syrup soak in for 2-3 hours. Decorate with fresh or dried edible rose petals and more slivered nuts.

Icing

• Combine powdered sugar, whole milk, zest and rose water in a small bowl and whisk to combine (See Note 2).
• Assembly for Icing Version (pour over cool cake)
• Let the cake cool completely. Remove from springform pan, flip onto plate and remove the parchment paper. Pour icing over cooled cake. Decorate with fresh or dried edible rose petals and more slivered nuts.