This is a moist, dense cake that is not overly sweet. Three orange flavors: juice, marmalade and liqueur. Refrigerate after the cake has cooled. This cake will even freeze so you can make ahead of time. Wrap cooled, unglazed cake in plastic wrap to freeze. Allow it to thaw overnight in the refrigerator. Bring to room temperature and glaze. I liked it best warm after I put the glaze on it. Garnish with fresh raspberries or strawberries and grated orange rind, if desired. This was from a Cooking Light recipe.

Ingredients

CAKE:
1 cup fresh orange juice
1/8 teaspoon saffron threads
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
1 teaspoon of orange rind (optional)

GLAZE
3 tablespoons sweet orange marmalade
1 Tablespoon Grand Marnier or other orange flavored liqueur

Preparation

Preheat oven to 350°.

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.

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.

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.

Spoon batter into a 9-inch round cake pan coated with cooking spray (I used a springform pan). 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.

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.