Melted butter for greasing
All-purpose flour for dusting
For the batter
1 cup of melted butter at room temperature
1 cup of grated orange zest
3 eggs (separated whites and yolks)
1 teaspoon of active dry yeast
1 teaspoon of baking soda
2 cups of all-purpose flour
1 cup of plain yogurt
2 tablespoons of orange zest
For the glaze
1/4 cup of orange juice
4 tablespoons of orange zest
1/2 cup of grated orange zest
1/2 cup of orange liqueur (Cointreau or Grand Marnier)
Melted butter for greasing
All-purpose flour for dusting
For the batter
1 cup of melted butter at room temperature
1 cup of grated orange zest
3 eggs (separated whites and yolks)
1 teaspoon of active dry yeast
1 teaspoon of baking soda
2 cups of all-purpose flour
1 cup of plain yogurt
2 tablespoons of orange zest
For the glaze
1/4 cup of orange juice
4 tablespoons of orange zest
1/2 cup of grated orange zest
1/2 cup of orange liqueur (Cointreau or Grand Marnier)
Preheat the oven to medium temperature (180°C)
Grease a 22 cm diameter ring mold with butter and dust with flour
Make the batter: in a blender, beat the melted butter and grated orange zest until light and creamy
Set aside
In another bowl, beat the egg yolks until frothy
Add to the creamed butter and mix well
Add the yeast mixture, alternating with yogurt, until smooth
Add the orange zest and set aside
Beat the egg whites until stiff peaks form
Gently fold into the reserved batter
Pour into the prepared mold and bake for 40 minutes or until a toothpick inserted in the center comes out dry
Remove from the oven and let cool in the mold for 10 minutes
Demold and set aside
Make the glaze: in a medium saucepan, combine all ingredients
Bring to a boil over high heat, stirring constantly
Pour hot glaze over the still-warm cake and serve.
