Position the rack in the middle of the oven and preheat to 350°F degrees. Meanwhile, prepare a 12 cup
bundt pan or cake pan with butter and a thin dusting of flour. Set aside.
Using a microplane, finely zest three of the blood oranges and then juice them. You will need 1/2 cup. Juice
the 4th orange if needed. Juice the lemons too. You will need 1/4 cup.
Combine the flour, almond meal, baking powder, baking soda, and salt. Whisk until just mixed.
Beat the eggs in the bowl of a stand mixer fitted with the paddle attachment on medium high speed. Once
the eggs are well combined, slowly add in the sugar. Beat until the mixture is nice and thick. Change to a
low speed, alternate adding in the dry ingredients and the olive oil. Finally add in the yogurt, bourbon,
orange juice, and zest, whisk for a couple seconds more just until everything is incorporated. Don’t
Pour the batter into the prepared pan, leaving about 1 inch empty at the top. Bake for 30-40 minutes. The
cake is done when a cake tester comes out with a few crumbs still clinging. Transfer to a wire rack and
cool in the pan for 15 minutes. Then carefully remove from the pan and complete cooling on the wire
While the cake is cooling, make the glaze. Sift the powdered sugar through a sieve to remove any
lumps and place in a medium bowl. Whisk in the orange juice, bourbon, and bitters. Stir in the the
zest. Add more sugar if the glaze is too runny, add more juice if it is too thick.
Once the cake has completely cooled, drizzle with the glaze.