Almond Tahini Cake with Rose Syrup and Pistachio

Ingredients

• Cooking spray or vegan butter, for coating
• 1 cup plus 2 tablespoons all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon kosher salt
• 2 tablespoons plus 2 teaspoons well-stirred tahini
• 2 tablespoons plus 2 teaspoons vegetable oil or melted unrefined coconut oil
• 1 cup unsweetened plain full-fat almond or coconut milk
• 1/2 cup raw cane sugar
• 1/2 teaspoon almond extract
• 1/2 cup raw cane sugar
• 1/2 cup water
• 2 tablespoons edible dried rose petals, plus more for garnish
• 1 teaspoon rose essence or rose water
• 1/4 teaspoon fresh lemon or orange juice (optional, but helps prevent crystallization of glaze)
• 1 heaping tablespoon chopped unsalted or lightly salted pistachios

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