1.Preheat oven 180°C. Grease an 18cm heart-shaped cake pan; line base and side with baking paper.
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.
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.
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.
5.Meanwhile, 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.
6.Stand cake in pan for 5 minutes; pour half the hot syrup over the cake. Cool.
7.Turn cake, top-side up onto a plate. Scatter with pistachios and extra roasted almonds. Serve with remaining syrup.
You could also make this cake in a deep 18cm round cake pan. This cake is best made on day of serving.Note