Preheat the oven to 180ºC.
Grease and line a 20 x 20cm square baking tin.
Place the eggs, castor sugar and olive oil in a bowl; whisk for 2 minutes.
Add the ricotta, orange juice and zest, crushed cardamom seeds and salt; stir to combine.
In a bowl, sift together the dry ingredients and fold into the wet ingredients. Pour the batter into the prepared tin; bake for 30–40 minutes.
For the syrup
Place the sugar and water in a small pot, stir to dissolve the sugar. Increase the heat and bring to a boil, boiling for a minute before adding the rose water. Allow the syrup to cool slightly.
Prick the cake all over with a skewer and pour over the syrup; allow to cool.
Cut the cake into squares, garnish with rose petals and dust with icing sugar.
Words: Justine Kiggen, Fairlady
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