Becky Luigart-Stayner
12 servings (serving size: 1 slice)

Seville and Valencia are both famous for their oranges. This moist cake offers a triple punch of orange flavor: juice, marmalade, and liqueur. Wrap cooled, unglazed cake in plastic wrap to freeze. Allow to thaw overnight in refrigerator. Bring to room temperature, glaze, and serve. Garnish with fresh raspberries or strawberries, mint, and grated orange rind, if desired.

How to Make It

Step 1

Preheat oven to 350°.

Step 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.

Step 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.

Step 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.

Step 5

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. Cool for 5 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.

Step 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.

Ratings & Reviews

CarlaBo's Review

December 25, 2012
Turned out too dense. Glaze was good.

chichi77's Review

February 18, 2010
This is a tasty cake! Wouldn't change a thing, however, i didnt strain the glaze. I thought it gave a nice presentation. I would definitely make this one again. It tasted like a Sunday tea cake to me.

dory92064's Review

December 31, 2009
I enjoyed this cake as it wasn't overly sweet. I didn't use saffron -- but added tbs Triple Sec to the orange juice. I used Pasolivo Citrus olive oil, which is a wonderful oil. I doubled the marmalade glaze and used Triple Sec instead of Grand Marnier. I also made the other recipes from CL Spanish Nights menu - the pork loin, the asparagus salad and the baked rice. It was a wonderful meal.