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Preheat oven to 180°C. Spray and line 12 mini Victoria sponge tin or grease an 6" round tin.
In a medium bowl sift flour, baking powder, soda, salt, cardamon in a large mixing bowl.
In a stand mixer or bowl whisk together yogurt, olive oil, egg, juice, orange zest, marmalade, orange oil and vanilla extract until combined.
Add sugar and whisk again until fully combined.
In small batches add the floor mix into liquid mix and fold finally adding the chopped pistachios. Make sure no flour streaks remain, don't over mix!
Once the batter is nicely combines pour it into the prepared baking tin and bake in the preheated oven for about 13 minutes for mini cakes or 25 - 30 minutes or until a tester comes out clean.
Whilst the cake is cooking, in a small saucepan, add the honey and orange juice and simmer for 5 minutes. Check if the cakes are done by using a cake tester and if it come out clean it will be done. Once they are, straight away poke tiny holes using the cake tester and then pouring the orange juice mix over each cake. Leave to cool.
Once completely cooled, finish it off by dusting with icing sugar and sprinkle with extra pistachios.