Recipe by wicked cook 46
Posting for ZWT 5 For the Spain region of travel This comes from Cooking Light The regions of Seville and Valencia are both famous for their oranges. This moist cake has a triple punch of orange flavor: juice, marmalade, and liqueur. You can wrap the cooled, unglazed cake in plastic wrap to freeze. Allow to thaw overnight in refrigerator. Bring to room temperature, glaze, and serve. Garnish with fresh raspberries or strawberries, mint, and grated orange rind, if desired. Times are approximate
Top Review by Muffin Goddess
This was a nice cake. Very dense, and not too sweet, but with a distinctive flavor from the saffron and olive oil (in a good way). I squeezed two Valencia oranges for the juice. I accidentally dropped the whole second egg in before remembering I only needed the white part, so my cake was a little more fattening, but it came out just fine. The only thing I would change is to add some sugar or honey to the marmalade mixture, because I found it to be a little bit on the bitter side, but I tend to gravitate towards super-sweet frosting-engulfed cakes anyhow. This would be a sophisticated addition to a brunch buffet or a shower luncheon. Thanks for posting! :) Made for ZWT5 Spain/Portugal
- 1 cup fresh orange juice
- 1⁄8 teaspoon crushed saffron thread
- 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 or 1 tablespoon other orange-flavored liqueur
Directions See How It's Made
- 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.