Spring sweets: Sandra Lee’s lemon daffodil cake, more
Calling all bakers! Food Network star Sandra Lee is serving up three kinds of cake: Lemon daffodil, strawberry and spiced cake with almonds and caramelized oranges.
Makes 12 servings
- Nonstick cooking spray
- 1 (18.25-ounce) box spice cake mix (like Betty Crocker)
- 1 1/2 cups vanilla low-fat yogurt
- 3 eggs
- 1 cup water
- 1 cup sugar
- 2 tablespoons garam masala, divided use
- 1 orange, thinly sliced
- 1 (16-ounce) can cream cheese frosting
- 2 cups sliced almonds, toasted
1. Preheat oven to 350 degrees. Lightly coat two 8-inch cake pans with cooking spray. Set aside. 2. For the cake, combine cake mix, yogurt and eggs in a large mixing bowl. Beat with an electric mixer on low speed for 30 seconds. Scrape down sides of bowl and beat on medium speed for 2 more minutes. Pour batter into prepared cake pans and bake in preheated oven for 30 to 35 minutes or until a tester inserted into center comes out clean. Cool cakes in pans for 10 minutes and then turn out onto wire racks to cool completely. 3. For the caramelized oranges, combine water, sugar and 1 tablespoon garam masala in a large skillet. Bring mixture to a boil and boil for 5 minutes. Add orange slices and continue boiling for an additional 5 minutes. With tongs, carefully remove orange slices and place on waxed paper to cool. 4. To assemble, combine frosting and remaining 1 tablespoon of garam masala in a small bowl. Spread cake with a thin layer of frosting between layers and on top and sides. (The frosting is just the "glue" for the almonds and oranges.) Gently press toasted sliced almonds onto side of cake. Arrange caramelized orange slices on top of cake.