Orange and Honey Drizzle Cake
This zesty cake will give your taste buds a flavourful zing.
Prep Time: 40 min
Total Time: 2 hr 40 min
Servings: 15
1 box (500g) Betty Crocker™ Super Moist™ Vanilla Cake Mix 
80ml vegetable oil 
230ml water 
2 medium eggs 
Zest of 1 orange 
100g honey 
3 tablespoons water 
6 cardamom pods, lightly crushed, seeds removed and ground 
1 teaspoon orange water
Candied Oranges    
150g sugar   
300ml water   
2 oranges, thinly sliced    
To Serve  
1 sachet (35g) Betty Crocker™ Homestyle Whipping Cream Mix   
115ml cold milk   
  • 20 x 30cm rectangular tin
  • Baking parchment paper
  • Electric mixer
  • Large bowl
  • Toothpick
  • 2 wire cooling racks
  • Shallow baking pan
  • Small pan
  • Wooden spoon
  • Medium pan
  • Small bowl
  • 1 Preheat oven to 180ºC. Grease 20 x 30cm rectangular cake pan with butter; sprinkle lightly with flour. Line bottom with baking parchment paper.
  • 2 Beat the cake mix, oil, water and eggs in a large bowl with electric mixer on low speed until moistened. Beat on medium speed for 2 minutes. Fold in the orange zest. Pour into pan.
  • 3 Bake 40 to 45 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes. Remove cake from pan to cooling rack.
  • 4 Heat honey and 3 tablespoons water in small saucepan over low heat. Cook 2 minutes; stir in the orange blossom water and ground cardamom. Remove from the heat. Pierce the cake all over with a fork or toothpick. Slowly pour honey mixture over top of warm cake, allowing it to soak into the cake. Cool completely.
  • 5 Meanwhile, combine sugar and 300ml water in a medium saucepan. Cook over low heat until sugar is dissolved, stirring occasionally. Increase heat to medium high; bring mixture to a boil. Add orange slices; reduce heat to low. Cook 30 minutes or until orange slices are tender. Place wire cooling rack over shallow baking pan. Remove orange slices to wire rack; cool completely. Return sugar mixture to heat; simmer 5 to 8 minutes or until mixture has reduced and thickened.
  • 6 Beat whipping cream mix and cold milk in medium bowl as directed on package.
  • 7 Decorate the cake with the orange slices and drizzle over the reduced candied orange syrup. Serve with the whipped cream.
  • Place the candied oranges onto the cake just before serving, otherwise they might make the cake a little soggy.
  • Serve the excess syrup alongside the cake so guests can add as little or much as they want.