Prep 30 mins
Cook 40 mins
This cake is very authentic and not very sweet- it really does remind my friend from Spain of home!
- 1 cup fresh orange juice
- 1⁄8 teaspoon saffron thread, crushed
- 2 cups all-purpose flour
- 1 1⁄2 teaspoons baking powder
- 1⁄4 teaspoon salt
- 1 cup sugar
- 1 large egg
- 1 large egg white
- 1⁄4 cup plain low-fat yogurt
- 6 tablespoons olive oil
- cooking spray
- 3 tablespoons orange marmalade
- 1 tablespoon Grand Marnier
- Preheat oven to 350°.
- Place the juice in a small saucepan; bring to a simmer over medium-high heat. Remove from heat; stir in saffron. Let stand 10 minutes.
- Lightly spoon 2 cups flour into dry measuring cups, and level with a knife. Combine flour, baking powder, and salt, stirring well with a whisk. Set aside.
- Place sugar, egg, and egg white in a large bowl, and beat with a mixer at medium speed for 5 minutes or until thickened. Add yogurt, beating well. Gradually add oil and juice mixture, beating until well blended. Add half of flour mixture to sugar mixture; beat just until blended. Repeat procedure with the remaining flour mixture.
- Spoon batter into a 9-inch round cake pan coated with cooking spray. Bake at 350° for 40 minutes or until a wooden pick inserted in center comes out clean. Cool for 5 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.
- Place cake on a serving platter. Combine marmalade and liqueur in a small saucepan; bring to a simmer over medium heat, stirring constantly. Remove from heat; strain through a fine sieve directly onto surface of cake. Discard solids. Spread marmalade mixture evenly over top of cake, allowing excess to drizzle down sides of cake.
- Yield: 12 servings (serving size: 1 slice).
This cake is adictive. The first day I like it, the next day I really like it, the third day I craved it. After I finished it I made a second one. The batter is very light, it almost looks like pancake batter and it took a lot longer to bake than 40 minutes. Bright yellow because of the saffron. I made extra orange marmelade sauce and I didnÂ´t discard the solids, I love the orange rind.