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Preheat the oven to 160°C (th. 5-6).
Whisk the eggs with the sugar, then add the pistachio puree, olive oil and orange blossom. When the mixture is homogeneous, add the sifted flour and yeast, then finally the liquid cream.
Pour the dough into a buttered and floured mold, draw a line of butter in the center of the cake, then bake the cake for 1 hour.
Remove from the oven, unmold the cake and let it cool on a rack.
Prepare the syrup by boiling to 110 degrees Celsius, 50 g of sugar and 5cl of water. Add a few edible rose petals and let it infuse for 2 to 3 minutes. Soak the cake in this syrup then decorate it with chopped pistachios and edible flowers.
