Saffron Orange Cake

• 1 cup Orange Juice, Fresh Or Canned
• 1/4 teaspoons Crushed Saffron Threads
• 2 cups All-purpose Flour
• 1-1/2 teaspoon Baking Powder
• 1/3 teaspoons Salt
• 1 cup Sugar
• 1 whole Egg
• 1 whole Egg White
• 1/4 cups Plain Yogurt
• 1/4 cups Olive Oil
• _____
• 5 Tablespoons Mascarpone
• 2 Tablespoons Liqueur, Recommended Amaretto Di Saronno

1. 1. Preheat oven to 350u0b0.
2. 2.Pour the juice in a small saucepan and bring to a simmer over medium-high heat. Remove from heat and stir in saffron. Let it stand for about 10 minutes.
3. 3. Lightly spoon 2 cups flour into dry measuring cups, and level. Combine flour, baking powder and salt, stirring well with a whisk. Set aside.
4. 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. 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. 6. Place cake on a serving platter. Combine mascarpone and liqueur (a tablespoon of sugar can be added) in a small saucepan and melt together over medium heat, stirring constantly. Remove from heat and pour on top of cake. Serve immediately.

orange juice, ubc, allpurpose, baking powder, salt, sugar, egg, egg white, ubc, ubc, mascarpone, liqueur

Taken from tastykitchen.com/recipes/desserts/saffron-orange-cake/ (may not work)