Preheat oven to 180°C and line a 900g loaf tin with parchment.
Cream butter and sugar until fluffy, then beat in eggs with a tablespoon of flour.
Stir in rosewater, lemon zest, and extract before folding in remaining flour and pistachios.
Pour batter into the tin and bake for 45 minutes.
Gently heat apple juice, honey, and rosewater in a pan to combine.
Poach thin apple slices in the syrup for 10 minutes until softened.
Drain apple slices and arrange on a paper-lined tray in three rows.
Boil the remaining syrup to 115°C and pour over the skewered hot cake.
Roll apple rows into roses and place them on top of the cake.
Blanch lemon rind strips three times in boiling water to remove bitterness.
Poach blanched peel in syrup made of sugar and 100ml water for 5 minutes.
Arrange cooled lemon peel and rose petals over the cake.