Cardamom rose cake with orange drizzle

Xg unsalted butter		beat until light and fluffy	Lightly grease a 20cm sandwich cake tin, and line with greaseproof paper. Spoon in cake mixture. Bake in moderate oven 25–30 minutes or until well-risen and golden, and when a skewer inserted into the centre comes out clean.	While cake is still hot, pour the drizzle over it. Leave to cool in tin for 15 minutes. Turn onto a wire rack, and let it cool completely.	Cut cake in half. Put the bottom half (the half with no drizzle) on a platter, spread with jam, put other cake half on top. Spread a light covering of jam on top. Arrange petals and pearls on top.
Xg caster sugar
4 eggs, weighing Xg	beat lightly	gently fold in, alternating between eggs and flour
Xg self-raising flour	sift
pinch salt
10 cardamom pods	crush in pestle and mortar and discard husks	beat in
2 small oranges's zest
1 small orange's juice
decoration
1 small orange's juice	head gently, remove from heat, stir until sugar has dissolved
4 tablespoons caster sugar
rose petal jam
crystallised rose petals
edible pearls