Preheat oven (electric cooker: 180 °C/circulating air: 160 °C/gas: see manufacturer). Grease a box mould (25 cm long; approx. 1.7 l capacity) and dust with flour. Wash the oranges hot and dry them. Cut off 4-5 slices from 1 orange, rub thinly from the remaining peel. Halve the fruit and squeeze. Dice the apricots, bring to the boil with 4 tbsp. honey and orange juice and boil down like a syrup. Remove from heat. Bring 2 tablespoons honey, 5 tablespoons water and orange slices to the boil and simmer for 1-2 minutes. Pour into a sieve and collect the syrup.
Melt 100 g butter. Mix 150 g flour, corn flour, baking soda, 1⁄2 TL cardamom and 1 pinch of salt. Peel bananas. Finely puree with yoghurt, butter, apricot mixture, orange peel and eggs. Stir in the flour mixture briefly.
Fill the dough into the mould and smooth it down. Spread orange slices on top and bake in a hot oven for 50-60 minutes. Remove from the oven and leave to rest in the pan for about 10 minutes, then turn out. Sprinkle with orange syrup. Let the cake cool down on a cake rack. Serve with whipped cream.