Warm Cardamom and Apricot Slice
With a hint of fragrant cardamom, ripples of apricot puree and a sticky orange glaze, this cake makes a truly delicious dessert.
Prep Time: 35 min
Total Time: 1 hr 30 min
Servings: 12
200g ready-to-eat dried apricots
150ml orange juice 
1 box (500g) Betty Crocker™ SuperMoist™ White Cake Mix 
23 cardamom pods, lightly crushed, seeds removed and finely ground 
3 egg whites 
80ml vegetable oil   
275ml water   
Orange Glaze    
Juice of 2 oranges (200ml)   
50g granulated sugar   
To Serve  
Flaked almonds, toasted   
2 sachets (35g each) Betty Crocker™ Homestyle Whipping Cream Mix   
230ml cold milk   
  • Heatproof bowl
  • Small saucepan
  • Blender or food processor
  • 33x23cm (13x9-inch) cake pan
  • Baking parchment paper
  • Large bowl
  • Electric mixer or whisk
  • Spatula
  • Spoon
  • Medium bowl
  • 1 Place apricots in small heatproof bowl. Heat 150ml orange juice in small saucepan to almost boiling over medium-high heat, then pour over apricots. Let stand 20 minutes. Transfer to blender or food processor; cover and process to thick puree. Set aside.
  • 2 Preheat oven to 180°C. Grease 33x23cm cake pan with butter. Line base and long sides with baking parchment paper.
  • 3 Beat cake mix, ground cardamom seeds, eggs, oil and water in large bowl with electric mixer on low speed until moistened. Beat on medium speed 2 minutes.
  • 4 Pour batter into cake pan; spread evenly. Drop small spoonfuls apricot puree onto batter. Use round bladed knife to swirl batter through puree. Don’t overmix.
  • 5 Bake 40 to 45 minutes or until golden and toothpick inserted in center of cake comes out clean.
  • 6 Just before cake is ready, make Orange Glaze. Heat orange juice and sugar in small saucepan, stirring until sugar has dissolved. Heat to boiling, then simmer over medium heat 4 to 5 minutes or until syrupy.
  • 7 Remove cake from oven; cool 5 minutes. Spoon or brush orange glaze all over top of cake. Remove from pan using paper. Sprinkle with toasted flaked almonds.
  • 8 Beat whipping cream mix and milk in medium bowl as directed on packages.
  • 9 Cut warm cake into slices; serve with whipped cream.
  • Use a pestle and mortar or spice grinder to finely grind the cardamom seeds.
  • This cake is just as delicious cold. Cool completely on cooling rack, and store in an airtight container up to 3 days.