Cooking Light'S Spanish Orange Yogurt Cake Recipe

Name: Cooking Light'S Spanish Orange Yogurt Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Preheat oven to 350u00b0.
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
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
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
Spoon batter into a 9-inch round cake pan coated with cooking spray. Bake at 350u00b0 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
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
Yield: 12 servings (serving size: 1 slice).

726

kcal

Calories

Fat

106

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup fresh orange juice, 1/8 teaspoon saffron thread, crushed, 2 cups all-purpose flour, 1 1/2 teaspoons baking powder, and more.

Yes, Cooking Light'S Spanish Orange Yogurt Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cooking Light'S Spanish Orange Yogurt Cake

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