Start by rinsing 2 fresh oranges under running water. Place the whole oranges in a pot, cover with water, and simmer on medium heat for about 1 hour until they become tender. Once cooked, carefully drain the oranges, allow them to cool slightly, and blend until smooth for a vibrant base.

While the oranges are simmering, preheat your oven to 350°F (175°C). Grease a 9-inch springform pan with oil or butter.

In a large mixing bowl, combine the blended oranges, 1/2 cup of honey, and 4 eggs. Whisk thoroughly until smooth. Gently fold in 2 cups of almond flour, 1 cup of ground pistachios, 1 teaspoon of baking soda, and 1 teaspoon of vanilla extract.

Pour the batter into the prepared springform pan and bake for about 1 hour. Keep an eye on the cake’s surface; if it starts to brown too quickly, tent it with aluminum foil to prevent burning.

While the cake bakes, make the glaze by combining 1/4 cup honey and 1/4 cup fresh orange juice in a small saucepan. Simmer over medium-low heat for around 10-15 minutes until it reduces by half.

Once the cake is done, allow it to cool in the pan for about 10 minutes before gently removing the sides. Brush the cooled glaze over the top of the cake and allow it to cool completely on a wire rack before slicing.