Tunisian Blood Orange Olive Oil Cake

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1. 1Step 1: Preheat oven to 350 degrees. Grease your heart molds (12) with butter and a dusting of flour. If you don't have heart molds, use a 9-by-5-inch loaf pan.
2. 2Step 2: Zest the 3 oranges and place 2/3 of it in a large mixing bowl with sugar. (Reserve the zest from the third orange for the glaze.) Using your fingers, rub ingredients together until orange zest is evenly distributed in sugar.
3. 3Step 3: Halve all the blood oranges and squeeze juice into a measuring cup until you have about 1/2 cup or so. (Continue to juice the rest of the oranges and set aside remaining juice for glaze.) Add yogurt to the 1/2 cup of juice until you have 2/3 cup liquid altogether. Pour mixture into the bowl containing sugar/orange zest and whisk well. Whisk in eggs.
4. 4Step 4: In another bowl, whisk together flour, baking powder, baking soda, and salt. Gently whisk dry ingredients into wet ones. Switch to a spatula and fold in olive oil a little at a time. Scrape batter into molds and smooth top.
5. 5Step 5: Bake cakes for about 12 minutes, or until they are golden and a knife inserted into center comes out clean. (Be careful as the small cakes cook quickly!) Cool on a rack for a few minutes, then unmold and cool to room temperature right-side up.
6. 6Step 6: Take 1 cup of confectioner's sugar and mix with about 2 tablespoons of blood orange juice, 1 teaspoon of zest, and a very small pinch of orange blossom water. Whisk together and spread over the cakes while they are still somewhat warm. Enjoy!