Method
<h2>Cardamom Espresso</h2>
<ol><li>Mix ground cardamom with coffee beans before grinding</li><li>Grind coffee and cardamom together to fine consistency</li><li>Brew double shot espresso (18g coffee to 36ml water)</li><li>Let espresso rest for 1 minute to develop cardamom flavors</li></ol>
<h2>Cake Preparation</h2>
<ol><li>Cut pound cake into small 1/2-inch cubes</li><li>Lightly toast cake cubes in dry pan for 1-2 minutes until golden</li><li>Set aside to cool slightly</li></ol>
<h2>Assembly</h2>
<ol><li>Place vanilla ice cream scoops in chilled dessert bowl</li><li>Arrange toasted cake cubes around ice cream</li><li>Drizzle honey over ice cream and cake</li><li>Pour hot cardamom espresso directly over ice cream</li><li>Add dollop of heavy cream</li><li>Garnish with chopped pistachios</li><li>Top with edible flower petals</li><li>Serve immediately with dessert spoon</li></ol>
