Begin by rinsing the whole oranges thoroughly under cool water. Then, place them in a saucepan, cover with water, and simmer for about 1 hour until tender. Drain and blend the oranges until smooth.

While the oranges cool, preheat your oven to 350°F (175°C). Grease a 9-inch springform pan with oil or line it with parchment paper.

In a large mixing bowl, combine the orange puree, large eggs, honey, ground pistachios, almond flour, vanilla extract, and baking soda. Blend until completely smooth, about 2-3 minutes.

Pour the batter into the prepared springform pan. Bake in the preheated oven for 1 hour, inserting a toothpick to check for doneness.

Prepare the glaze by simmering fresh orange juice and honey in a saucepan over medium heat until reduced by half, about 10-15 minutes. Brush the warm glaze generously over the cake.

Allow the cake to cool in the pan for 15 minutes before transferring to a cooling rack. Once cooled, slice into wedges and serve.