Preheat your oven to 190°C (375°F) and grease your bundt pan.

In a bowl, whisk the flour, oats, baking powder, cinnamon, ground almonds, and ground pistachios.

In another bowl, mix marzipan and orange juice until smooth, then add butter and icing sugar.

Add eggs one at a time and fold in orange zest.

Combine dry and wet ingredients gently then fold in white chocolate, cranberries, and chopped pistachios.

Pour the batter into the bundt pan and bake for 10 minutes then reduce temperature to 160°C (320°F) and bake for an additional 35-40 minutes.

Let the cake cool in the pan for 15 minutes before inverting onto a wire rack.

For glaze, heat sugar and orange juice in a saucepan until dissolved.

Brush glaze over the cooled cake and garnish with pistachios if desired.