This marmalade enriched olive oil cake not only satisfies your sugar craving, but also gives a little less guilt because it's made with fat free ingredients. Olive oil is the star ingredient in this lightened version of Dining Hall's cake.
Preheat oven to 350 degrees F.
Lightly coat a 12-cup Bundt pan (or mini bundt pans) with olive oil; dust with 2 tablespoons flour.
Combine sugar, milk, egg substitute, rind and juice in a large bowl; whisk until well combined.
Lightly spoon 2¼ cups flour into dry measuring cups; level with a knife. Combine the flour, baking powder, salt and baking soda; stir well. Add flour mixture to the oil mixture, stirring with a whisk until smooth.
Pour batter into prepared pan. Bake at 350 degrees F for 55 minutes or until golden brown and cake begins to pull away from the sides of the pan. Cool cake completely in pan on wire rack. Loosen edges of cake with a spatula. Place a plate upside down on top of cake; invert onto plate.
Place the orange marmalade in a microwave-safe bowl. Microwave at HIGH 1 minute. Stir and spoon hot marmalade evenly over cake. Cool completely. Sift powdered sugar over top of the cake.