Orange and Pistachio Cake

MAKE THE CANDIED ORANGE SLICES (BEGIN FIRST)
Slice the oranges into thin, even rounds, about 3 mm thick. A mandoline makes this easy and uniform. Remove any seeds. Aim for 10–12 beautiful slices.
Bring a medium saucepan of water to a boil. Blanch the orange slices for 2 minutes to soften the pith and remove bitterness. Drain and set aside.
In the same pan, combine the sugar, 1 cup water, and corn syrup. Stir over medium heat until the sugar dissolves, then bring to a gentle simmer.
Add the blanched orange slices in a single layer (work in batches if needed). Simmer very gently — barely a bubble — for 35–45 minutes, turning once halfway through. The slices are ready when the pith has turned translucent and the rind is tender but still holds its shape. They should be soft enough to be chewy and pleasant, not hard or crunchy.
Carefully lift the slices with a fork or slotted spoon onto a wire rack set over a baking sheet. Allow to cool and dry for at least 30 minutes. They will become slightly tacky and jewel-like. Reserve the orange syrup for drizzling.

PREPARE THE CAKE
Preheat oven to 350°F (175°C). Grease and line a 9 x 5-inch (23 x 13 cm) loaf pan with parchment, leaving an overhang on the long sides for easy removal.
Pulse the pistachios in a food processor until finely ground but not oily — about 15–20 short pulses. You want a texture like coarse almond meal, with a few slightly larger pieces for interest. Stop well before it turns into pistachio butter.
In a bowl, whisk together the ground pistachios, flour, baking powder, and salt. Set aside.
In a large bowl or stand mixer with paddle attachment, cream the softened butter and sugar together on medium-high speed for 3–4 minutes until pale and fluffy.
Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl between eggs. If the mixture looks slightly curdled after adding the eggs, it will come together when the dry ingredients are added.
Stir in the orange zest, orange juice, milk, vanilla, and almond extract (if using).
Fold the dry ingredients into the wet ingredients in two additions, using a spatula or large metal spoon. Mix until just combined — no streaks of flour should remain, but stop as soon as they are gone.
Pour the batter into the prepared loaf pan and smooth the top. Give the pan a gentle tap on the counter to release any large air bubbles.
Bake for 50–55 minutes, until the top is golden, the cake has risen with a characteristic crack along the center, and a skewer inserted into the middle comes out clean or with just a few moist crumbs.
Cool in the pan for 10 minutes, then lift out using the parchment overhang and cool completely on a wire rack. While still warm, you can optionally brush the top with 1–2 tablespoons of the reserved candied orange syrup for extra moisture and fragrance.

MAKE THE CREAM CHEESE FROSTING
Beat the cream cheese and butter together until smooth and completely combined, about 2 minutes. Scrape down the bowl.
Add the sifted powdered sugar in two additions, beating on low speed first to avoid a sugar cloud, then increasing to medium until smooth and fluffy, about 2 minutes. Beat in the orange zest, vanilla, and salt.
If the frosting is too soft to spread, refrigerate for 15–20 minutes to firm slightly.

ASSEMBLE THE CAKE
Once the loaf is completely cool, spread the cream cheese frosting over the top in a generous, slightly rustic layer — a loaf cake suits an unfussy, swooped finish.
Arrange the candied orange slices overlapping on top of the frosting, fanning them out along the length of the loaf.
Scatter chopped pistachios over the frosting and around the orange slices for color contrast and crunch. Add a few dried flower petals if desired.
If desired, drizzle a thin line of the reserved orange syrup over the slices for a glossy finish.