Cooking Light's Spanish Orange Yogurt Cake Recipe

Name: Cooking Light's Spanish Orange Yogurt Cake
Prep time: 20 min
Cook time: 70 min
Total time: 90 min
Yield: Serves 1 or more
Ingredients: 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)

Transport your taste buds to Spain with this authentic, subtly sweet Spanish Orange Yogurt Cake! This light and refreshing cake, inspired by a family recipe, boasts a delicate orange flavor and a moist, tender crumb. Perfect for a light dessert or afternoon tea, it's sure to impress your guests with its unique and delicious taste. A simple glaze of orange marmalade adds a touch of sophisticated sweetness.

Prep Time 20 mins

Cook Time 70 mins

Calories 465.4 kcal

Protein 13g

Rating 5.0 (1 Reviews)

Cooking Light's Spanish Orange Yogurt Cake

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for 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)

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How to Make 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!