Preheat the oven to 350° F, with the rack in the center of the oven.
Grease and flour (with gf flour) the cups of a 6 hole Bundt pan and 4 other mini cake pans (10 total).
In a large bowl, combine the ground or finely chopped pistachios, almond flour, tapioca starch, potato starch, baking powder, baking soda, salt, and spices.
In a medium bowl, whisk together the eggs and the sugar until well combined. Add the oil, yogurt, orange juice, orange zest, and vanilla paste.
Pour the wet ingredients into the large bowl of dry ingredients and stir until thoroughly combined.
Fill the Bundt cake holes, cupcake holes, or other mini cake pans 2/3's full.
Bake in a 350° F oven for 15-16 minutes for mini size cakes or large cupcakes. Check for doneness with a toothpick inserted near the center of the cakes. It should come out completely clean when removed.
Cool 10-15 minutes before removing the cakes, inverting until a parchment lined wire rack. Cool on the parchment.
Spoon White Chocolate Glaze over the cakes, dividing between them. Add chopped pistachios and dried orange slices to the glaze before it dries.
Serve immediately or store in a airtight container for best freshness before serving.