Orange Yogurt Cake (Bizcocho De Naranja)
Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
| Nutrient | Quantity |
|---|---|
| Protein (g) | 11.793 |
| Energy (kCal) | 1873.537 |
| Carbohydrates (g) | 269.6802 |
| Total fats (g) | 86.3071 |
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Cuisine
European >> Spanish and Portuguese >> Spanish
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Dietary Style
- Source
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
Late Stage
Utensils Used
| 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. | ---------------------------------------------------------------------------
Estimated Nutritional Profile for Ingredients
| Ingredient Name | Quantity | Unit | State | Energy (kcal) | Carbohydrates | Protein (g) | Total Lipid (Fat) (g) |
|---|---|---|---|---|---|---|---|
| orange juice | 1 | cup | 111.6 | 25.791999999999998 | 1.736 | 0.496 | |
| saffron thread | 1/8 | teaspoon | crushed | - | - | - | - |
| purpose flour | 2 | cups | - | - | - | - | |
| baking powder | 1 1/2 | 1/2 | 3.657 | 1.9113 | 0.0 | 0.0 | |
| salt | 1/4 | teaspoon | - | - | - | - | |
| sugar | 1 | cup | 805.98 | 201.59599999999998 | 0.0 | 0.0 | |
| egg | 1 | 71.5 | 0.36 | 6.28 | 4.755 | ||
| egg white | 1 | 17.16 | 0.2409 | 3.597 | 0.0561 | ||
| plain yogurt | 1/4 | cup | low-fat | - | - | - | - |
| olive oil | 6 | tablespoons | 716.04 | 0.0 | 0.0 | 81.0 | |
| cooking spray | - | - | - | - | |||
| orange marmalade | 3 | tablespoons | 147.6 | 39.78 | 0.18 | 0.0 | |
| grand marnier | 1 | tablespoon | orange-flavored | - | - | - | - |
- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.