Ingredientes para Cooking Light's Spanish Orange Yogurt Cake
- 1/2 cup freshly squeezed orange juice
- 1/4 teaspoon saffron threads
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 2 large eggs
- 1 large egg white
- 1 cup plain Greek yogurt
- 1/2 cup vegetable oil
- cooking spray, as needed
- 1/2 cup orange marmalade
- 1 tablespoon orange liqueur (optional)
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Cooking Light's Spanish Orange Yogurt Cake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Como fazer Cooking Light's Spanish Orange Yogurt Cake
- Preheat oven to 350°F (175°C).
- In a small saucepan, combine 1/2 cup freshly squeezed orange juice and 1/4 teaspoon saffron threads.
- Bring to a simmer over medium-high heat, then remove from heat and let stand for 10 minutes to infuse.
- Whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon salt in a medium bowl. Set aside.
- 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 Greek yogurt until well combined.
- Gradually add 1/2 cup vegetable oil and the saffron-infused orange juice mixture, beating until just blended.
- Add half of the dry ingredients to the wet ingredients and mix until just combined. Repeat with the remaining dry ingredients.
- Grease and flour a 9-inch round cake pan.
- Pour batter into the prepared pan and bake for 40-45 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 5 minutes before inverting it onto 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 (optional).
- Simmer over medium heat, stirring constantly, until slightly thickened.
- Strain the glaze through a fine-mesh sieve to remove any lumps.
- Once the cake is completely cool, pour the glaze over the top, allowing it to drizzle down the sides.
- Serve and enjoy!
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
174g
Fat
11g
Carbs
25g
