Take the oranges, rinse them well under running water, and toss them in a pot. Pour in enough water to cover them. Let them simmer gently for an hour.

Once boiled, drain the water and pop the oranges into a blender. Blend them until the texture is velvety smooth.

Set your oven to 350°F (175°C) and lightly grease a 9-inch springform pan so the batter won’t stick.

Mix the blended oranges, honey, eggs, almond flour, ground pistachios, baking soda, and vanilla extract in a large mixing bowl. Stir everything together until the mixture looks smooth.

Pour the mixture into the greased pan and bake for around an hour. Keep an eye on it—if the top starts browning too early, loosely cover it with foil. It’s done when a toothpick comes out clean.

Combine honey and orange juice in a small pot. Heat it up until it boils, then lower the heat and simmer it down to half its original amount. Let it cool afterward.

Once the cake isn’t too hot, apply the glaze over the top using a brush. Let it cool completely before taking it out of the pan to enjoy.