Preheat oven to 350F and grease a 9-inch round or 10-cup bundt pan thoroughly.

Whisk flour, baking powder, baking soda, and salt in a bowl.

In a separate bowl, whisk eggs and sugar until pale and slightly thickened, about 2 minutes.

Whisk in olive oil, yogurt, blood orange zest, and juice until smooth.

Fold the dry ingredients into the wet ingredients in three additions, mixing just until no flour streaks remain.

Pour the batter into the prepared pan and smooth the top.

Bake 40 to 45 minutes, until a skewer inserted in the center comes out clean and the top springs back when lightly pressed.

Cool the cake in the pan for 15 minutes, then turn out onto a wire rack to cool completely, about 45 minutes.

Whisk powdered sugar with blood orange juice, one tablespoon at a time, until the glaze is thick but pourable and coats the back of a spoon.

Pour the glaze over the cooled cake, letting it drip down the sides.

Arrange candied blood orange slices and pomegranate arils on top, then finish with torn gold leaf before slicing.