Margarine (for greasing)
Wheat Flour (for dusting)
For the batter
1 cup of margarine at room temperature (200 g)
1 cup of sugar (180 g)
3 eggs (whites and yolks separated)
1 tablespoon of active dry yeast
1 tablespoon of baking soda
2 cups of wheat flour (240 g)
1 cup of natural yogurt (200 g)
2 tablespoons of grated orange peel
For the glaze
1/4 cup of orange juice (60 ml)
4 tablespoons of grated orange peel
1/2 cup of sugar (90 g)
1/2 cup of orange liqueur (Cointreau or Grand Marnier, 120 ml)
Margarine (for greasing)
Wheat Flour (for dusting)
For the batter
1 cup of margarine at room temperature (200 g)
1 cup of sugar (180 g)
3 eggs (whites and yolks separated)
1 tablespoon of active dry yeast
1 tablespoon of baking soda
2 cups of wheat flour (240 g)
1 cup of natural yogurt (200 g)
2 tablespoons of grated orange peel
For the glaze
1/4 cup of orange juice (60 ml)
4 tablespoons of grated orange peel
1/2 cup of sugar (90 g)
1/2 cup of orange liqueur (Cointreau or Grand Marnier, 120 ml)
Preheat the oven to 180°C (medium)
Grease and dust a mold with a hole in the middle of 22 cm diameter
Prepare the batter: In a blender, beat the margarine and sugar until light and creamy. Reserve
In another blender bowl, beat the egg whites until stiff
Add to the creamed butter mixture and beat well
Add the yeast, baking soda, and wheat flour mixed together, alternating with the yogurt, until homogeneous
Add the orange peel and reserve
Beat the egg yolks until firm
With a spatula, mix carefully into the reserved batter
Transfer to the prepared mold and bake in a preheated oven at 180°C (medium) for about 40 minutes or until a toothpick inserted in the center comes out clean
Remove from the oven and let it cool in the mold for about 10 minutes
Unmold and reserve
Prepare the glaze: In a medium saucepan, combine all ingredients
Bring to a boil over high heat, stirring constantly (about 2 minutes)
Pour the warm cake with the glaze and serve
230 calories per slice
