Sprinkle the salt over the flour.

Add the sugar and butter.

Use your hands or the dough hook of a mixer to combine the ingredients until the streusel forms.

Cover the bowl and chill.

Preheat the oven to 350°F.

Grease and flour a 9-inch springform pan.

Whisk together the flour, salt, and baking powder.

Cream together the sugar and butter.

Add the eggs one at a time. Make sure each is fully incorporated before adding the next.

Beat in the rose syrup

Add the dry ingredients in thirds.

Transfer the batter to the prepared cake pan.

Distribute teaspoonfuls of the rose jam on top of the batter.

Scatter the streusel over the top.

Bake for 1 hour or until a knife inserted in the center of the cake comes out clean.

Let the cake cool for 15 minutes in the pan.

De-pan the cake. Transfer to a wire cooling rack positioned over a parchment-lined baking sheet.

Let cool completely

Whisk together the powdered sugar and rose syrup.

Drizzle the glaze over the top of the cake.

Optional - scatter sugared rose petals over the top

When the glaze has hardened, transfer the cake to a serving plate.

Cut and serve.