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1
Line a baking sheet with parchment paper.
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2
Bring sugar, honey, cardamom, and 3 cups water to a boil in a medium heavy saucepan, stirring until sugar dissolves.
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3
Add orange slices.
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4
Reduce heat to medium-low; simmer, turning orange slices occasionally, until tender and syrup is reduced to 3 1/4cups, about 40 minutes.
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5
Arrange orange slices in a single layer on prepared baking sheet; remove cardamom pods and seeds.
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6
Strain syrup.
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7
DO AHEAD Can be made 1 day ahead.
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8
Cover syrup and orange slices separately; chill.
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9
Return orange slices to room temperature and rewarm syrup slightly before using.
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10
Preheat oven to 350.
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11
Brush pan with oil.
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12
Whisk both flours and next 4 ingredients in a medium bowl.
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13
Using an electric mixer, beat 1/4 cup sugar and 1/2 cup oil in a large bowl for 1 minute.
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14
Beat in yolks, then flour mixture.
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15
Beat in yogurt, zest, and vanilla.
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16
Using clean, dry beaters, beat egg whites in another medium bowl until soft peaks form.
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17
Gradually beat in remaining 1/4 cup sugar until firm peaks form.
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18
Fold egg whites into batter just to blend in 2 additions.
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19
Transfer to prepared pan; smooth top.
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20
Bake cake until a toothpick inserted into center comes out clean, about 25 minutes.
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21
Pierce hot cake all over with a metal skewer.
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22
Slowly drizzle 3/4 cup warm syrup all over.
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23
When syrup is absorbed, slowly pour 3/4 cup more syrup over.
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24
Reserve remaining syrup for serving.
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25
Let cake cool in pan on a wire rack.
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26
Run a thin knife around edge of pan to release cake.
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27
Remove pan sides.
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28
Arrange candied orange slices over.
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29
Sprinkle pistachios over.
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30
Cut into wedges and serve drizzled with more syrup.
