Holy sheet, this cake is goooood. This little (actually, big) number is our take on Molly Gilbert's beautiful cake from her cookbook Sheet Pan Suppers. We chat with Molly on episode 2 of our podcast Smidgen (listen and subscribe!) Anne and Molly talk about this cake and all the feed-a-crowd goodness it delivers. The orange and cardamom are perfect playmates in this bright, satisfying cake.
3 cups all-purpose flour
1 1/2 tsp ground Cardamom
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp Fleur de Sel
3 cups sugar
1 Tbl grated orange peel
3 sticks butter, softened
1/4 cup orange juice
1 cup full fat plain Greek yogurt
1 tsp Pure Orange Extract
1 tsp Pure Vanilla Extract
Preheat oven to 325°F. In a bowl, whisk together the flour, cardamom, baking powder, baking soda and Fleur de Sel.
Using the bowl for a stand mixer, rub the sugar and orange zest together in your hands. Rub vigorously until the zest is incorporated and the sugar turns a light orange color.
Add the butter and use the paddle attachment to beat the orange zest/sugar mixture together until light and fluffy. Beat in the eggs, one at a time, until fully incorporated. Beat in the orange juice. Begin beating in the yogurt and flour mixture, alternating, until everything is incorporated. Finally, beat in the extracts.
Use a spatula to place several large dollops of batter on the sheet pan. Take care not to pour all the batter in the center of the pan, as it will likely overflow. Spread the batter evenly from end to end.
Bake for 30-35 minutes or until it is pulling away from the sides, it springs back when touched in the center and a skewer inserted in the center comes out clean. Cool on a wire rack. You can remove from the pan, but we serve right from the sheet pan. Top with whipped cream and berries.