Ingredientes para Orange Yogurt Cake Bizcocho De Naranja
- Fresh Orange Juice
- Saffron Thread
- All Purpose Flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 2 large eggs
- 1 large egg white
- Plain Low Fat Yogurt
- Olive Oil
- Cooking Spray
- Orange Marmalade
- Grand Marnier
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Cómo preparar Orange Yogurt Cake Bizcocho De Naranja
- Preheat oven to 350°F (175°C).
- In a small saucepan, combine 1/2 cup fresh orange juice and bring to a simmer over medium-high heat.
- Remove from heat and stir in a pinch of saffron threads.
- Let stand for 10 minutes.
- Whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon salt.
- In a large bowl, cream together 1 cup granulated sugar, 2 large eggs, and 1 large egg white using a mixer at medium speed for 5 minutes, until light and fluffy.
- Beat in 1 cup plain yogurt until well combined.
- Gradually add 1/2 cup vegetable oil and the saffron-infused orange juice mixture, beating until well blended.
- Add half of the dry flour mixture to the wet ingredients, beating until just combined.
- Repeat with the remaining flour mixture, mixing until just incorporated.
- Pour batter into a greased and floured 9-inch round cake pan.
- Bake for 40-45 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
- While the cake cools, prepare the glaze: In a small saucepan, combine 1/2 cup orange marmalade and 1 tablespoon orange liqueur.
- Bring to a simmer over medium heat, stirring constantly, until slightly thickened.
- Strain the glaze through a fine-mesh sieve to remove any solids.
- Once the cake is completely cool, place it on a serving platter and pour the glaze evenly over the top, letting excess drizzle down the sides.
- Garnish with fresh raspberries, strawberries, mint sprigs, and grated orange zest (optional).
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
87g
Fat
5g
Carbs
12g
