Orange Yogurt Cake (Bizcocho De Naranja)
photo by Muffin Goddess
- Ready In:
- 1hr 15mins
- Ingredients:
- 13
- Serves:
-
12
ingredients
- 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
- 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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Reviews
-
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