Preheat the oven to 180℃/ 350℉ and grease a 2.6 litre bundt tin.

Pour the rapeseed oil into a large mixing bowl. Add the sugar and eggs and beat the ingredients with a balloon whisk until combined. Mix in the grated lemon zest along with the rosewater and orange blossom water.

Sift the flour and baking powder into a clean bowl. Add the ground almonds, cardamom, nutmeg and salt. Stir together, then tip the dry ingredients into the wet batter, whisking until no streaks of flour remain.

Pour the batter into the prepared bunt pan and bake for 35-40 minutes until the cake is well risen and baked through (test by poking a cocktail pick into the middle – it will come out clean if the cake is baked enough. Allow to cool for five minutes in the tin before tipping out.

Whilst the cake is baking, put the lemon juice, water and saffron threads into a small bowl to infuse. When the cake is out of the oven, add the caster sugar to the lemon drizzle mixture, stir to combine, then spoon carefully over the cake, allowing it to soak in. Let the cake cool completely on a wire rack.

When the cake has cooled sieve the icing sugar into a bowl. Stir the lemon juice and water together then add 2/3 of it to the icing sugar. Mix to form a smooth paste just loose enough to be drizzled over the cake (add a little more water if needed). Spoon the icing over the cake then top with the chopped pistachio nuts and edible rose petals.