Preheat oven to 180°C. Grease a 22cm springform tin and line base with baking paper.
Finely grate rind of 1 orange into a large mixing bowl. Peel rind from other orange, removing as much of the white pith as possible. Cut rind into shreds. Juice both oranges and reserve juice and shreds.
Add spread and sugar to bowl with grated rind. Beat with a spatula until creamy. Add eggs, one at a time, and beat until well combined. Stir in flour and almond meal. Add yoghurt and stir until smooth.
Transfer to tin and smooth surface. Bake for 45 minutes until golden and cooked when tested with a skewer.
Meanwhile, combine reserved juice and extra sugar in a saucepan. Bring to the boil over medium-high heat. Boil for 5 minutes until syrupy. Add shredded rind and boil for 2 minutes.
Pour syrup over cake, allowing it to soak in. Decorate with shreds and pistachios.