1. Preheat oven to 350°. 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. 5. Add yogurt, beating well. 6. Gradually add oil and juice mixture, beating until well blended. 7. Add half of flour mixture to sugar mixture; beat just until blended. Repeat procedure with the remaining flour mixture. 8. Spoon batter into a 9-inch round cake pan coated with cooking spray. Bake at 350° for 40 minutes or until a wooden pick inserted in center comes out clean. 9. Cool for 5 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack. 10. Place cake on a serving platter. 11. Combine marmalade and liqueur in a small saucepan; bring to a simmer over medium heat, stirring constantly. 12. Remove from heat; strain through a fine sieve directly onto surface of cake. Discard solids. 13. Spread marmalade mixture evenly over top of cake, allowing excess to drizzle down sides of cake. ---------------------------------------------------------------------------
Nutrition
Ingredients
