Photo: Alison Miksch; Styling: Missie Neville Crawford
You can bake this cake in four mini loaves. Reduce bake time to 30 to 35 minutes, checking for doneness with a wooden pick.
Serves 16 (serving size: 1 wedge)
1. Preheat oven to 350°.
2. Spread almond flour on a baking sheet. Bake at 350° for 5 minutes or until fragrant, stirring after 3 minutes. Cool almond flour completely on pan.
3. Weigh or lightly spoon all-purpose flour into measuring cups; level with a knife. Combine flours, baking powder, baking soda, and salt in a medium bowl, stirring with a whisk.
4. Place butter and 1 1/4 cups sugar in a large bowl; beat with a mixer at medium speed 5 minutes or until well combined. Add 1 tablespoon rind and 1 1/2 teaspoons vanilla; beat 1 minute. Add eggs, 1 at a time, beating well after each addition. Add flour mixture; beat at low speed 1 minute or just until combined. Add yogurt; beat 1 minute or just until combined. Scrape batter into a 10-cup Bundt pan coated with baking spray. Bake at 350° for 45 minutes or until a wooden pick inserted in center of cake comes out completely dry.
5. Combine remaining 1/4 cup sugar, remaining 1 tablespoon rind, and orange juice in a small saucepan; bring to a boil. Remove pan from heat; stir in remaining 1/4 teaspoon vanilla and liqueur, if desired. Pierce entire surface of cake in pan liberally with a skewer; drizzle half of glaze over cake. Let stand 15 minutes. Loosen cake from sides of pan using a narrow metal spatula. Invert onto plate. Pierce top of warm cake liberally with a skewer; drizzle remaining glaze over cake. Serve cake at room temperature.
BAKE A SECOND BATCH
Because this batter should not sit around waiting to go in the oven, make sure two Bundt pans will fit on your oven's middle rack before doubling it. To transport or ship overnight, cool and wrap the cake on a cardboard cake circle or plate using plastic wrap; place in a box with little wiggle room.