Preheat oven to 350° F. Grease and line an 8-inch springform pan with parchment paper.
Make the crust: In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a hand mixer, combine the almond flour, granulated sugar, brown sugar, butter, and salt. Beat on low speed until crumbly. Press half of the mixture evenly into the prepared pan.
To make the filling, add the eggs, Greek yogurt, vanilla extract, cinnamon, and blossom water to the remaining mixture. Beat on medium speed until all of the ingredients are fully incorporated and the mixture is smooth. Pour the mixture over the crust.
Bake the cake in a fully preheated oven for 1 hour and 30 minutes, or until the top is golden brown and the center has a slight jiggle. Remove the cake from the oven and allow it to cool completely in the pan on a wire rack.
Once the cake is completely cool, refrigerate for at least 4 hours or overnight.
When the cake has chilled and the filling is set, carefully remove it from the pan. Top the cake with chopped pistachios and dried rose petals. Enjoy!