COOKING LIGHT'S SPANISH ORANGE YOGURT CAKE

Cooking Light's Spanish Orange Yogurt Cake image

Provided by That Napa Chicken R

Categories Dessert

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 13

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

Steps:

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).

Nutrition Facts : Calories 465.4, Fat 15, SaturatedFat 2.3, Cholesterol 35.9, Sodium 222.8, Carbohydrate 77.2, Fiber 1.3, Sugar 43.7, Protein 6.8