Cooking Light'S Spanish Orange Yogurt Cake

• 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 350u0b0.
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 350u0b0 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).

orange juice, saffron thread, flour, baking powder, salt, sugar, egg, egg white, yogurt, olive oil, cooking spray, orange marmalade, grand marnier

Taken from www.food.com/recipe/cooking-lights-spanish-orange-yogurt-cake-138151 (may not work)