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.
Preheat oven to 180°C. Grease 33x23cm cake pan with butter. Line base and long sides with baking parchment paper.
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.
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.
Bake 40 to 45 minutes or until golden and toothpick inserted in center of cake comes out clean.
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.
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.
Beat whipping cream mix and milk in medium bowl as directed on packages.
Cut warm cake into slices; serve with whipped cream.
