2 large oranges
6 eggs
1 cup coconut sugar 
2 Tbsp orange zest
2 cups almond flour
1 tsp baking powder
1/2 cup deshelled pistachios, chopped
1/3 cup fresh mint leaves, finely chopped
Coconut yoghurt to serve

1/2 cup honey
1 tsp orange extract (or sub with orange zest)
1/3 cup deshelled pistachios, chopped

Place the whole oranges in a large pot and cover with cold water. Bring to the boil. Reduce heat and simmer for 45 mins until soft. Drain and set aside.
Preheat the oven to 180C and grease and line a 22cm springform cake pan. 
Cut the oranges into quarters and remove the pips. Place in a food processor and process until smooth – about 2 cups.
Place the eggs and sugar in the bowl of an electric mixer and beat until thick and creamy. Gently fold in the pulp, orange zest, flour, baking powder, pistachios and mint. Spoon into the pan and bake for 50 to 60 minutes or until a skewer inserted comes out clean. Allow to cool in the pan for 10 minutes before transferring to a wire rack.
To make the syrup – combine the honey and 1/4 cup cold water in a saucepan over med-low heat. Cook, stirring constantly until the mixture comes to the boil. Add the orange extract. Reduce heat to low and simmer for 3 mins. Add pistachios and allow to cool.
Drizzle with the syrup and serve with coconut yoghurt.