- 1 cup fresh orange juice
- 2 cups all-purpose flour
- 1 teaspoon 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 Enova™ Brand Oil
- 3 tablespoons sweet orange marmalade
- 1 tablespoon Grand Marnier or other orange liqueur
- 1 (6 ounce) container Raspberries (optional)
- Preheated oven to 350 degrees F.
- Place the juice in a small saucepan; bring to a simmer over medium-high heat. Remove from heat. 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 Enova Oil and juice, beating until well blended. Add half of flour mixture to sugar mixture; beat just until blended. Repeat procedure with the remaining floor mixture. Spoon batter into 9-inch round cake pan coated with Enova Oil. Bake at 350 degrees F for 40 minutes or until a wooden pick inserted in center comes out clean.
- Cool for 5 minutes in a pain on wire rack; remove from pan. Cool completely on a wire rack. Place cake on a serving platter.
- Combine marmalade and liqueur in a small saucepan; bring to a simmer over medium heat, stirring occasionally. 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. Top with raspberries (if desired).