Lemon-Frosted Pistachio Cake

• 8 ounces butter
• 1 cup plus 1 tablespoon superfine sugar
• 3 large eggs
• 1 cup finely ground unsalted pistachios
• 1 cup finely ground blanched almonds
• Juice and finely grated zest of 1 orange
• 1 teaspoon rosewater
• 1/2 cup plus 1 tablespoon all-purpose flour
• 1 cup confectioners' sugar
• 2 tablespoons lemon juice
• Crystallized rose petals and shelled pistachios, for garnish (optional)

1. Preheat oven to 350 degrees.
2. Line the bottom of an 8-inch nonstick cake pan with parchment paper.
3. In a mixer fitted with a paddle, cream together the butter and superfine sugar until light and fluffy.
4. Add the eggs one at a time, then add the ground pistachios and almonds.
5. Add the orange juice, orange zest and rosewater, and mix well.
6. Using a rubber spatula, fold in the flour; do not overmix.
7. Scoop the mixture into the cake pan, and bake until the top is firm and a light golden brown, about 40 minutes.
8. Lightly cover the top of the cake with foil and continue baking until a toothpick inserted into the center comes out dry, about 10 minutes.
9. Allow the cake to cool in the pan for several minutes, then remove and cool on a rack.
10. When the cake is cool, make the icing: mix the confectioners' sugar and lemon juice together in a small bowl, and pour over the cake.
11. If desired, decorate with crystallized rose petals and pistachios.
12. Allow the icing to set for 30 minutes before serving.

butter, sugar, eggs, pistachios, ground blanched almonds, orange, rosewater, flour, sugar, lemon juice, petals

Taken from cooking.nytimes.com/recipes/11639 (may not work)