Orange Yogurt Cake (Bizcocho de Naranja)

Ingredients

• 1.5 teaspoons double-acting baking powder 
• 1 large eggs 
• 1 large egg white 
• 2 cups flour all-purpose
• 1 tablespoon grand marnier orange-flavored
• 0.3 cup yogurt plain low-fat
• 6 tablespoons olive oil 
• 1 cup orange juice fresh
• 3 tablespoons orange marmalade sweet
• 0.1 teaspoon saffron threads crushed
• 0.3 teaspoon salt 
• 1 cup sugar 

Equipment

• bowl
• frying pan
• sauce pan
• oven
• knife
• whisk
• wire rack
• sieve
• blender
• cake form
• measuring cup

Directions

1. Preheat oven to 35
2. Place the juice in a small saucepan; bring to a simmer over medium-high heat.
3. Remove from heat; stir in saffron.
4. Let stand 10 minutes.
5. Lightly spoon 2 cups flour into dry measuring cups, and level with a knife.
6. Combine flour, baking powder, and salt, stirring well with a whisk. Set aside.
7. Place sugar, egg, and egg white in a large bowl, and beat with a mixer at medium speed for 5 minutes or until thickened.
8. Add yogurt, beating well. Gradually add oil and juice mixture, beating until well blended.
9. Add half of flour mixture to sugar mixture; beat just until blended. Repeat procedure with the remaining flour mixture.
10. Spoon batter into a 9-inch round cake pan coated with cooking spray.
11. 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.
12. Place cake on a serving platter.
13. Combine marmalade and liqueur in a small saucepan; bring to a simmer over medium heat, stirring constantly.
14. Remove from heat; strain through a fine sieve directly onto surface of cake. Discard solids.
15. Spread marmalade mixture evenly over top of cake, allowing excess to drizzle down sides of cake.