Saffron Orange Cake

1. Preheat oven to 350°.

2.Pour the juice in a small saucepan and bring to a simmer over medium-high heat. Remove from heat and stir in saffron. Let it stand for about 10 minutes.

3. Lightly spoon 2 cups flour into dry measuring cups, and level. 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. 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.

5. 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.

6. Place cake on a serving platter. Combine mascarpone and liqueur (a tablespoon of sugar can be added) in a small saucepan and melt together over medium heat, stirring constantly. Remove from heat and pour on top of cake. Serve immediately.