I find having a packet of Classic Golden Butter Cake in the pantry a useful – and sensible – move. It can provide an instant answer for a dessert for unexpected guests. This tart uses a packet cake mix in the base and canned apricot halves for the topping so is a handy recipe made from store cupboard ingredients.
Read Allyson's packet cake mix feature
For the base
|1 packet||Golden butter cake mix, 340g, or similar (Main)|
|½ cup||Desiccated coconut|
|1||Orange, use the rind, grated|
|½||Oranges, use the juice|
|100 g||Butter, melted and cooled|
For the filling
|1 tub||Sour cream, 250g (Main)|
|½||Oranges, juice only|
|1 dash||Vanilla essence, optional|
|1 can||Apricot halves, 400g, well drained (Main)|
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- Heat the oven to 180C. Grease and line the base of a 23cm round flan tin or a 20 x 30cm slice tin with baking paper.
- Into a bowl stir together the packet cake mix, coconut and orange rind and make a well in the centre. Add the orange juice, butter and egg and stir with a wooden spoon to mix evenly.
- Spread the soft dough into the prepared tin, spreading the mixture neatly up the sides of the tin in order to make a border.
- Bake for 30 minutes or until golden. The mixture will initially rise up and then settle, creating an area in the centre, lower than sides and perfect for holding the filling.
- Using a small whisk or fork beat together the sour cream, orange juice, egg and vanilla essence, if using, until smooth. Pour into the centre area of the tart base and smooth out. Arrange the apricots evenly in the cream filling. Return to the oven for a further 15 minutes or until the sour cream filling has set. Dust with icing sugar before serving.