Cooking Light's Spanish Orange Yogurt Cake

• cup fresh orange juice↗1 cup
• teaspoon saffron thread, crushed↗1⁄8 teaspoon
• cups all-purpose flour↗2 cup
• teaspoons baking powder↗1 1⁄2 teaspoon
• teaspoon salt↗1⁄4 teaspoon
• cup sugar↗1 cup
• large egg↗1
• large egg white1
• cup plain low-fat yogurt↗1⁄4 cup
• tablespoons olive oil↗6 tablespoons
• cooking spray
• tablespoons orange marmalade↗3 tablespoons
• tablespoon Grand Marnier↗1 tablespoon

Step-by-step instructions

1. 1

   Preheat oven to 350°.

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   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.

6. 6

   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.

7. 7

   Yield: 12 servings (serving size: 1 slice).