At War With Eastern Spices: Cardamom & Apricot Layer Cake

I have always thought that the combination on apricots and white chocolate pair to together perfectly. The creamy white chocolate with the sweet fruityness of the apricots compliments each other well. I seriously have no time to chocolate snobs, who consider white chocolate not to be a chocolate just because it doesn’t contain any cocoa. Who cares!! As long as it’s creamy and rich and has good cocoa butter content, that’s fine by me!

Originally this was supposed to be a eastern spiced Swiss roll. I didn’t go into this completely blindfolded; I have made quite a bit of Swiss rolls, roulades and festive chocolate yule logs in my baking time, so naturally I was quite excited experimenting with the eastern flavours. I made the recipe like I would with all my Swiss roll and genoese sponge recipes, adapting the flavour as necessary. Although this is classed as one of my many ‘It didn’t work out how I wanted it’ failures, hence the title, the flavours and textures definitely makes up for the lack of  ‘Swiss rolleyness’

I nearly always improvise when it comes to baking. The ‘Swiss roll’ collapsed on me during mid roll, already covered in jam and white chocolate mousse; so naturally I just pressed down and sandwiched the cake together therefore making a layer cake. Yay for improvisation!! The sponge was super moist, full of flavour and had a nice ‘in the mouth feel’ You could really taste the spices which brought out of the flavour of the apricots and white chocolate mousse. For this recipe you will need a free-standing mixer or hand held electric one. A normal balloon whisk will take ages as the eggs need to be super fluffy.

For the sponge
50g butter
4 cardamom pods crushed
1 bay leaf
2 cloves
4 eggs
100g sugar
150g plain flour
Zest of 1 orange
1tsp orange blossom water
30g shelled pistchios (ground finely in a food processor)

For the filling
4 tbsp apricot jam
2 apricots chopped
White chocolate mousse (I used this recipe)

– Preheat the oven to 160°C. Line a 19x34cm Swiss roll tin with grease proof paper. Melt the butter with the spices and orange zest. Infuse the spices with the butter.
– Whisk eggs and sugar till foamy and at ribbon stage (when you lift up the whisk the mixture leaves a trail in the mix.

– Fold the flour and pistachio into the egg mixture. Strain the butter into the flour and egg mix and fold until the butter is completely incorporated. Don’t over mix as it will get tough and will not be soft and spongy.
– Pour the mix into a lined Swiss roll tin, tilting the tin coaxing the mix to the edges and corners. – – Bake until a light golden brown. Approx 6-8mins.
– Combine jam and apricots together.
– When cool to the touch, cut it the sponge in half length way, spread the jam and white chocolate mousse on one half, then sandwich with the other half of the sponge. Be careful not to put too much mousse on the cake as it will ooze out when sandwiched.
– Cut into bite sized pieces and garnish with extra pistachios and grated white chocolate.

Hopefully I will have another go at making a Swiss Roll with better success next time!

Oh So Sweet Baker x


  1. Cool write-up, seriously.

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