Orange Yogurt Cake


1 c orange juice
1/8tsp crushed saffron threads
2 c Cake Mix (see below)
1/4tsp kosher salt
1 c brown sugar or Splenda
1/4c egg substitute or 1 egg
1 egg white
1/4c plain low-fat yogurt
6 tbsp EVO oil
Cooking spray
3 tbsp sweet orange marmalade
1 tbsp Grand Marnier or other orange-flavored liqueur

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 Cake Mix into dry measuring cups, and level with a knife. Combine Cake Mix, 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. 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.

Cake Mix

4 3/4 c whole wheat flour
4 3/4 c Better for Bread flour
2 1/2 c corn starch
3 tbsp baking soda

Combine all ingredients and mix well. Store in a cool area