Preheat the oven to 325°F.

Grease a 9-inch springform pan and line with parchment paper.

Beat the butter and sugar in the bowl of a stand mixer with the paddle attachment on high speed until fully combined, do not overwork.

With the machine still running, add in the eggs one at a time, scraping down the sides with a silicone spatula between each egg, the mixture will look curdled here and that’s fine, it won’t affect the end result.

Remove the bowl from the mixer and by hand add in the semolina, almond meal, almonds, cardamom, baking soda, and salt. Fold to incorporate with a silicone spatula or wooden spoon.

Fold in the lemon zest, lemon juice, vanilla extract and rose water and pour batter into the pan using an offset spatula to level out the batter.

Bake for 60-65 minutes until toothpick comes out clean.

Meanwhile prepare frosting by mixing labneh with powdered sugar and salt until well combined.

Cool the cake and remove from the pan.

Spread frosting over cake and decorate with ground hibiscus and whole pistachios.