Warm Cardamom and Apricot Slice

Warm Cardamom and Apricot Slice

Prep Time : 35 Minutes
Total Time : 1 Hour 30 Minutes
Servings : 12

With a hint of fragrant cardamom, ripples of apricot puree and a sticky orange glaze, this cake makes a truly delicious dessert.

Ingredients

Cake
  • Small check mark in a circle icon 200g ready-to-eat dried apricots
  • Small check mark in a circle icon 150ml orange juice
  • Small check mark in a circle icon 1 box (500g) Betty Crocker™ SuperMoist™ White Cake Mix
  • Small check mark in a circle icon 23 cardamom pods, lightly crushed, seeds removed and finely ground
  • Small check mark in a circle icon 3 egg whites
  • Small check mark in a circle icon 80ml vegetable oil
  • Small check mark in a circle icon 275ml water
  • Small check mark in a circle icon Orange Glaze
  • Small check mark in a circle icon Juice of 2 oranges (200ml)
  • Small check mark in a circle icon 50g granulated sugar
To Serve
  • Small check mark in a circle icon Flaked almonds, toasted
  • Small check mark in a circle icon 2 sachets (35g each) Betty Crocker™ Whipping Cream Mix
  • Small check mark in a circle icon 230ml cold milk
Utensils
  • Small check mark in a circle icon Heatproof bowl
  • Small check mark in a circle icon Small saucepan
  • Small check mark in a circle icon Blender or food processor
  • Small check mark in a circle icon 33x23cm (13x9-inch) cake pan
  • Small check mark in a circle icon Baking parchment paper
  • Small check mark in a circle icon Large bowl
  • Small check mark in a circle icon Electric mixer or whisk
  • Small check mark in a circle icon Spatula
  • Small check mark in a circle icon Spoon
  • Small check mark in a circle icon Medium bowl

Preparation

  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.

Betty's Tips

  • 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.

Featured Products

Whipping cream
Supermoist White Cake