Walnut, Lemon and Cardamom Cake
The light flavors of lemon and cardamom work well alongside the nutty taste of the walnuts. You’ll be sure to eat more than one slice!
Prep Time: 35 min
Total Time: 2 hr 45 min
Servings: 12
1 box (500g) Betty Crocker™ SuperMoist™ White Cake Mix 
3 egg whites 
80ml vegetable oil 
230ml water 
8 cardamom pods, lightly crushed, seeds removed and ground 
Zest and juice (45ml) of 1 lemon   
250g walnuts, finely chopped   
1 sachet (35g) Betty Crocker™ Homestyle Whipping Cream Mix   
115ml cold milk  
12 walnut halves   
Additional lemon zest   
  • 23cm square cake pan23cm round loose-based cake pan or spring form pan at least 7cm deep
  • Electric mixer or whisk
  • Large bowl
  • Large spoon
  • Zester
  • Toothpick
  • Cooling rack
  • Medium bowl
  • Knife
  • Spatula
  • 1 Preheat oven to 180°C. Grease 23cm round loose-based cake pan or spring form pan at least 7cm deep with butter; lightly sprinkle with flour.
  • 2 Beat cake mix, egg whites, oil and water in large bowl with electric mixer on low speed until moistened. Beat on medium speed 2 minutes. Fold in cardamom, lemon zest, lemon juice and 150g of the finely chopped walnuts with large spoon; pour into pan.
  • 3 Bake 45 to 50 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes in pan; remove to cooling rack to cool completely.
  • 4 Beat whipping cream mix and cold milk in medium bowl as directed on package. Add remaining finely chopped walnuts; beat again until combined.
  • 5 Cut cake in half horizontally. Place one half of the cake on a serving plate cut side up. Spread half of the whipping cream mixture over top. Place remaining half of cake, cut side down on top of whipping cream. Spread remaining whipping cream on top of cake. Decorate with walnut halves and additional lemon zest. Cut into slices to serve.
  • Toast the walnuts before chopping for a richer, roasted flavor.
  • This cake will keep 2 to 3 days, stored in an airtight box in the refrigerator. Let stand at room temperature 30 minutes before serving.