Make the blood orange cake batter:

Cup of Yum
1. Preheat oven to 350°F (175°C)
2. Grease and flour a bundt pan (or 8" springform pan or loaf tin).
3. Beat the sugar and eggs in a large bowl or stand mixer until light and fluffy.
4. Sift the flour and the baking powder (or Paneangeli if you are using it). Add the dry ingredients to the mixture in the bowl a little at a time, intermittently with the softened butter (in 2 or 3 additions).
5. Stir until uniformly blended, then stir in the yogurt.
6. When preparing the blood oranges, be sure to remove the peel of one third of the total amount of oranges.  You can peel a third of each orange or simply peel one in its entirety. In a food processor or blender, process the pieces of blood oranges until they are almost pureed. 
7. Add the processed oranges to the cake mixture (along with the vanilla if you used baking powder) and stir until evenly mixed. Next, pour the batter into the prepared tin.

Bake the cake:

1. Bake for 50-60 minutes (depending on your oven), but test with a cake tester or skewer to make sure the blood orange cake is done (tester should come out of the cake dry) before removing from the oven.
2. Allow to cool for about 15 minutes, then gently shake the pan to loosen the cake, then place it on a cooling rack.

Make the glaze using the blood oranges and slices:

1. Prepare the glaze by melting the sugar in the blood orange juice in a sauté pan and allow to simmer for a few minutes. When the liquid has a syrupy consistency, add thin slices of blood oranges and coat them well.
2. Remove from heat. Spoon and/or brush the syrup over the top of the cake, which you can do while the cake is still warm.
3. Then top with the blood orange slices to decorate.
4. Allow to cool completely before cutting. 
5. Perfect with a cup of tea or coffee, or even a liqueur or cocktail.