1. Preheat the oven to 180 degrees. Grease a baking tray with butter, then line the bottom of the tray with parchment paper.
2. In a bowl, sift flour with baking powder, baking soda, cardamom, cinnamon and salt.
3. In the bowl of an electric mixer, beat the butter with the sugar for about 8 minutes. Add the eggs, one at a time, add the vanilla, then reduce the mixer speed and add the flour mixture in 3 batches, and between each batch, add the milk in two batches. Add pistachios and rosewater and stir.
4. Add the cake mixture to the baking tray and bake for about 50 minutes. Leave to cool.
5. To make the cream layer: In a medium bowl, stir all ingredients with a whisk until combined.
6. Add yogurt cream to the surface of the cake and serve it decorated with pistachios and edible dried flowers.
