Step 1

Preheat oven 180°C/160°C fan-forced. Grease an 18cm heart-shaped cake pan; line base and side with baking paper.

Step 2

Combine ground almonds, breadcrumbs and baking powder in a medium bowl. Beat egg yolks and sugar in a small bowl with an electric mixer until creamy. Beat in rosewater and cream until just combined; stir in breadcrumb mixture.

Step 3

Beat egg whites in a small bowl with an electric mixer until soft peaks form. Fold egg whites into almond mixture, in two batches. Pour mixture into pan; top with half the almonds.

Step 4

Bake cake for 45 minutes or until a skewer inserted into the centre comes out clean. Cake will have a slight dip in it.

Step 5

Meanwhile, to make syrup, stir sugar and water in a small saucepan over medium heat until sugar dissolves. Bring to the boil; simmer for 3 minutes. Stir in rose buds. Cool for 10 minutes to infuse flavours.

Step 6

Stand cake in pan for 5 minutes; pour half the hot syrup over the cake. Cool.

Step 7

Turn cake, top-side up onto a plate. Scatter with pistachios and extra roasted almonds. Serve with remaining syrup.