Coconut Lemon and Almond Cake with Cardamom Syrup and Mascarpone Cream

Ingredients

• 1½ cups (135g) almond meal
• ¾ cup (175g) caster sugar
• ¾ cup (70g) desiccated coconut
• 1 teaspoon baking powder
• 150g butter, melted and cooled
• 4 eggs, lightly beaten
• 1 teaspoon vanilla
• 1 teaspoon lemon zest (approx. 2 lemons)
• Pinch salt
• ½ cup (110g) caster sugar
• ¼ (65ml) lemon juice (approx. 2 lemons)
• 3 cardamom pods, crushed
• 2 cloves
• 1 cinnamon quill
• 250g mascarpone cheese
• 250g cream
• 1 cup (150g) icing sugar, sifted
• 3 figs, quartered
• Turkish delight, cut into cubes
• Pistachios, chopped
• Eatable dried rose petals