Giada De Laurentiis’ Orange and Raspberry Cake

This episode touched my heart. Giada cooked all things that Todd loves from his youth. It was so cute to see her being so thoughtful towards her husband. Todd loves orange cake and raspberry desserts, so she combined the two together. Steve also loves orange dessert and loves cake, so I wanted to pay it forward. We just had it for date night and I couldn’t wait to share it with you. Of course, we both watch what we eat, so I had to make it healthy!

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ORANGE AND RASPBERRY CAKE – Anthony J. Caruso

INGREDIENTS

Cake:

1 box sugar free white cake mix (recommended:  Pillsbury)

1 large orange, zested, about 1/4 cup

1 1/3 cups reduced sugar no pulp orange juice (recommended: Tropicana)

3 egg whites

2 tablespoons unsweetened applesauce

Frosting:

4 tablespoons light butter spread, at room temperature

1/3 cup fat free sour cream

1 pound powdered sugar

1/2 cup reduced sugar raspberry jam, divided

Water, as needed

1 (6-ounce) container fresh raspberries

DIRECTIONS

For the cake: Arrange an oven rack in the center of the oven. Preheat the oven to 350 degrees F. With baking spray with flour, spray the bottom and sides of 2 nonstick, 8-inch round, baking pans. Set aside.

In the bowl of a stand mixer, fitted with a whisk attachment, combine the cake mix and orange zest. Mix for 20 seconds at low speed until the zest is incorporated. Add the orange juice, egg whites, and applesauce. Blend at low speed for 30 seconds. Increase the speed to medium and beat for 2 minutes, scraping the bottom and sides of the bowl with a spatula, as needed. Divide the batter between the prepared pans and bake until golden and a cake tester inserted into the center of the cakes comes out clean, about 30 to 32 minutes. Remove from the oven and cool the pans on a wire rack for 15 minutes. Turn the cakes out onto a wire rack and allow to cool completely, about 1 hour.

For the frosting: In the bowl of a stand mixer, fitted with a paddle attachment, beat together the butter spread and sour cream at high speed until smooth, about 10 seconds. With the machine running at medium-low speed, gradually add the powdered sugar until incorporated. Add the raspberry jam and increase the speed to high. Beat until the frosting is smooth and spreadable, adding water, 1 teaspoon at a time, if needed.

To assemble the cake: Arrange 1 cake layer, flat side up, on a cake stand. Using a spatula, spread a thin layer of frosting on top leaving a 1/2-inch border. Spread 1/4 cup of raspberry jam on top of the frosting. Arrange the other cake layer on top. Using a spatula, frost the top and sides of the cake. Decorate with fresh raspberries. Cut the cake into wedges with a slightly wet knife and serve.

Store the cake in a plastic container in the refrigerator. Allow the refrigerated cake to stand at room temperature for 30 minutes before serving.

Here’s the skinny:

First off, I used a baking spray instead of the butter Giada calls for. No brainer there!

Next, I used a sugar free cake mix. It’s flavored with Splenda instead, so you’re taking in less sugar, carbs and calories.

Giada calls for orange juice, but they have reduced sugar/reduced calorie OJ now, so I used that instead. Every little bit helps!

Instead of oil, I substituted unsweetened applesauce.  Applesauce will keep the cake moist without all the fat of vegetable oil.

In the frosting, I used a light butter spread instead of real butter. It’s so much more fattening to use butter – this cuts out the fat and yet still makes a great frosting!

Giada used creme fraiche, but I substituted fat free sour cream. You still get the creaminess without all the fat.

Lastly, I used reduced sugar jam. Again, saving on the sugar and carbs is ideal for making this a healthy cake!

I hope you enjoy this as much as Steve and Todd did!

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