Orange Yogurt Cake (Bizcocho De Naranja)

Recipe by wicked cook 46
READY IN: 1hr 15mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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