Preheat oven to 350°F (180°C).
For cake: Within the bowl of a stand mixer fitted with the paddle attachment, beat butter, granulated sugar, orange zest, and saffron at medium pace till fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, separately, beating properly after every addition. Beat in vanilla and orange blossom water.
In a medium bowl, whisk collectively flours, baking powder, cardamom, and salt. With mixer on low pace, add flour combination to butter combination in three additions alternately with yogurt, starting and ending with flour combination, beating simply till mixed after every addition.
Spray a 10-cup Bundt pan with baking spray with flour. Spoon batter into ready pan, smoothing with an offset spatula. Firmly faucet pan on a kitchen towel-lined counter a number of instances to settle batter.
Bake till a wood decide inserted close to middle comes out clear, 1 hour to 1 hour and 10 minutes, overlaying with foil midway by baking to stop extra browning. Let cool in pan for quarter-hour. Invert cake onto a wire rack, and let cool utterly.
For glaze: In a medium bowl, whisk collectively confectioners’ sugar, 1 tablespoon (15 grams) water, and orange blossom water till easy; pour onto cooled cake. Garnish with pistachios and candied orange, if desired. Retailer in an hermetic container for as much as 3 days.
