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1. Preheat the oven to 400 F and liberally spray a 9 inch round cake pan with cooking spray.
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2. In a bowl combine the wet ingredients (melted butter, milk, eggs and rose water) and whisk them together thoroughly.
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3. In a separate large mixing bowl, whisk together the dry ingredients (flour, baking powder, baking soda, salt, granulated sugar, cardamom and cinnamon).
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4. Pour the wet ingredients into the dry ingredients and whisk it all together into a gorgeous batter until just combined. Don't over work it, some lumps are OK.
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5. Switch to a rubber spatula and gently fold in the toasted hazelnuts then pour the batter into the prepared cake pan.
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6. Put the pan into the heated oven. Bake the cake for about 30 minutes, until a toothpick inserted into the center comes out clean and it is golden on the outside. Remove pan from oven and set on a rack.
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7. Meanwhile, prepare the glaze. Combine the powdered sugar, rose water, water and ground cardamom in a bowl and stir it all together until you have a shiny glaze.
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8. Let cake cool in its pan for 3-5 minutes, then carefully turn it out onto a cake plate. Before you turn it out, you can trim off the slight puff in the middle to make the cake perfectly even if you wish. It's not required.
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9. While the cake is still warm, pour the glaze over the cake and spread it out to coat the top. Let it organically ooze all over the sides of the cake and then allow it harden.
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10. If you have rose petals on hand, use them to garnish for a pop of color. Then just slice it and serve!
