1. Preheat the oven to 350 degrees F. Grease an 9 x 5-inch loaf pan. (I used a 4 x 10 in the photos) Line the pan with parchment paper, so that it overhangs the long sides by about an inch on either side. Spray with non-stick spray on all four sides.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Add the pistachios, candied ginger and rosemary and toss to coat evenly with the flour.
3. In another medium-sized bowl, whisk together the yogurt, white sugar, brown sugar, eggs and orange zest.
4. Slowly whisk the dry ingredients into the wet ingredients.
5. With a rubber spatula, fold the olive oil into the batter, making sure it’s completely incorporated. At first it may seem to resist, but slowly keep at it, it will meld, I promise.

6. Pour the batter into the prepared pan, tap on the counter to make sure it settles with no air pockets, and bake for about 50-55 minutes, or until a cake tester placed in the centre of the loaf comes out clean. The size of your pan will affect baking times. I often find I am baking this for a good 55-60 minutes. But start checking after 50 minutes. Don't be in a rush. The skewer should be clean.

7. Once out of the oven, let it cool in the pan for 20 minutes, on a cooling rack. Then remove, running a knife carefully along the edges and using the parchment overhangs to release it from the pan. Cool on the rack.

Glaze

1. To make the glaze, sift the powdered sugar into a medium bowl. Whisk in the blood orange juice a tbsp at a time, and mix until smooth. Add more if you need, but you want a thick but still pourable glaze.
2. Place the cake on the cooling rack set over a wax paper or parchment lined baking sheet.
3. Pour the glaze slowly over the cake and then garnish with the slices and rose petals if so desired.
4. This will keep for quite a few days in a sealed container in the fridge.