Trying cakes from a book called The World of Cake

Here it is the IRANIAN PISTACHIO CAKE WITH ROSE WATER:

Before I start, I just want to let you know that the pistachio cake was a success at home.  Guess who ate most of it?  of course, my husband.  He said that it's the best cake he ever tasted.  He is my guinea pig when I do something new.  Sorry Chris, but I like your opinion on things I make.

Main Ingredients:
1 1/2 cups All Purpose Flower
1 tsp B.P
1 tsp salt
1/2 tsp ground cumin
1/4 tsp ground allspice
1 c (cup) unsalted butter, softened
1 c granulated sugar
1/4 c honey
1 tbsp rosewater
1 tsp lime juice (if you don't have lime, use lemon)
6 eggs separated
1 c pistachios, toasted and chopped

Rosewater icing:

2 1/2 cups confectioners' sugar
2 tbsp milk
1 1/2 tbsp rosewater
2 tsp lime juice (or lemon)

I added some of cool whip or light spray whipping cream in order to give the icing a different texture and makes it less sweet.  I find it better than just the sugar.

Toppings:
1/4 c chopped pistachios (don't need to use extra, just leave some aside (from the Main Ingredients).

This cake serves at least 8-10 depending on the size you cut

Preparations:

Preheat oven to 350 degrees and butter a 9" round cake pan.
Combine the flour, B.P, salt, cumin and allspice in a med. bowl, mix well and set aside.  In a separate bowl, cream the butter and sugar until light and creamy. Add the honey, rosewater and lime juice and mix well.  Blend in the egg yolks.  Gradually, mix the flour mixture into the butter mixture, until fluffy incorporated.
Beat the egg whites until they are stiff peaks, fold the whites into the batter, followed by the chopped pistachios.

Pour the batter into the pan and bake for 35 to 40mns, until a knife inserted in the center comes out clean.  Remove the cake from the pan and set on a rack to cool.

Icing:
Combine the confectioners sugar, milk, rosewater, and lime juice, some cool whip, and mix well.  Add more milk if still stiff until you reach a spreading consistency.

If you tried it, please send me your comments and if you have any suggestions, I will be glad to take them into consideration.  Enjoy the Cake.