Fresh Peach Cardamom Sheet Cake with Salted Caramel Cream Cheese Frosting

For the Cardamom Sheet Cake

• 3 cups (750 ml) all-purpose flour
• 1 tbsp (15 ml) ground cardamom
• 1/2 tsp (2 ml) baking soda
• 1/2 tsp (2 ml) fine kosher salt
• 1 cup (250 ml) unsalted butter, softened to room temperature
• 3 cups (750 ml) granulated sugar
• 6 large eggs at room temperature
• 1 tbsp (15 ml) pure vanilla extract
• 1/2 cup (125 ml) full-fat Greek yogurt or sour cream
• 1/2 cup (125 ml) heavy cream (35% m.f.)
• 1/2 cup (125 ml) smooth peach or apricot jam

For the Salted Caramel Cream Cheese Frosting

• 8 oz (225 g) cream cheese, softened to room temperature
• 1/2 cup (4 oz/113 g) salted butter, softened to room temperature
• 1/4 cup (60 ml) thick salted caramel spread or sauce (store-bought or homemade), at room temperature
• 1/4 tsp (1 ml) fine kosher salt
• 2 1/2 to 3 cups (625 to 750 ml) powdered sugar, sifted

For the Honey Candied Pistachios (Highly Recommended!)

• 1/3 cup (80 ml) unsalted shelled pistachios
• 1 tbsp (15 ml) honey
• 1/4 tsp (1 ml) fine kosher salt

To Assemble

• 3 to 4 ripe, fresh peaches

• For the Cardamom Sheet Cake: Preheat your oven to 325°F (160°C). Lightly grease a 9 x 13-inch (23 x 33 cm) baking pan. Line the bottom and two long sides of the pan with parchment paper, leaving an overhang to easily lift the cake later.
• In a medium-sized bowl, whisk together the flour, ground cardamom, baking soda, and kosher salt until well combined. Set this dry mixture aside.
• In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl with a hand mixer), cream the softened butter and granulated sugar together. Beat on medium speed for 2 to 3 minutes until the mixture is light, pale, and fluffy. Add the eggs one at a time, beating well after each addition until fully incorporated. Remember to scrape down the sides of the bowl as needed to ensure everything is evenly mixed. Stir in the pure vanilla extract. Gradually add the dry flour mixture in three additions, alternating with the wet ingredients: first, add 1/3 of the flour mixture and mix on low speed just until combined. Next, add the Greek yogurt or sour cream and mix gently. Add another 1/3 of the flour mixture, then the heavy cream, mixing lightly after each. Finally, incorporate the remaining flour. Be careful not to overmix; mix only until no streaks of dry ingredients remain. Use a rubber spatula to scrape down the sides and bottom of the bowl one last time, ensuring all ingredients are thoroughly incorporated and the batter is smooth.
• Pour the prepared cake batter into your lined baking pan. Use a spatula to spread it evenly all the way to the edges of the pan, creating a smooth top surface. Bake the cake for approximately 60 minutes, or until a wooden toothpick inserted into the very center of the cake comes out clean.
• Once baked, remove the pan from the oven and transfer it to a wire rack to cool for 15 minutes. While the cake is cooling, prepare your jam glaze: gently heat the peach or apricot jam in the microwave for a few seconds or in a small saucepan over low heat until it becomes fluid and easily spreadable. If your jam contains any fruit chunks, blend it briefly using a hand blender or a mini food processor to achieve a smooth consistency. Using a toothpick or a skewer, pierce the entire top surface of the warm cake numerous times. Carefully pour the warm, smooth jam over the cake, then use a spatula to spread it in a thin, even layer across the entire top of the cake. Allow the cake to cool completely, which will take at least 1 hour, before proceeding to frost it.
• For convenience, you can prepare the cardamom sheet cake up to one day in advance. Once the cake has cooled completely, cover the baking pan tightly with plastic wrap to prevent it from drying out. Store it at room temperature or in the refrigerator until you are ready to frost and decorate.
• For the Salted Caramel Cream Cheese Frosting: In the bowl of your stand mixer with the paddle attachment, or using a hand mixer in a large bowl, beat the softened cream cheese and salted butter together on medium speed until the mixture is completely smooth and free of lumps. Add the salted caramel spread and the fine kosher salt, mixing until fully incorporated. Sift 1 cup (250 ml) of powdered sugar into the bowl, then mix on low speed until just combined. Repeat with another 1 cup (250 ml) of sifted powdered sugar. At this point, taste the frosting: it should strike a perfect balance of sweetness with a distinct, pleasant salty note. Adjust the flavor as needed by adding a little more powdered sugar for sweetness or a pinch more salt to enhance the caramel and offset the sweetness. Once the taste is perfect, increase the mixer speed to medium-high and beat for a full 2 minutes. This step is crucial for making the frosting incredibly smooth, light, and wonderfully fluffy.
• After beating, the frosting might be slightly on the looser side. For it to hold its shape beautifully on the cake, you’ll want it to stiffen slightly. Refrigerate the frosting for 15 to 30 minutes to achieve the desired consistency before spreading it over the cooled cake. Alternatively, you can prepare the frosting well in advance, refrigerate it, and then bring it back to room temperature for about 30 minutes before you plan to assemble the cake. Give the frosting a good stir before using it to ensure it’s smooth and easy to spread.
• For the Honey Candied Pistachios: Line a large plate or a baking sheet with parchment paper. Place a small nonstick skillet over medium heat. Add the shelled pistachios and toast them for 3 to 4 minutes, shaking the skillet frequently to ensure even toasting and prevent burning. Once fragrant, drizzle the honey over the pistachios and stir well with a spatula to coat them thoroughly. Continue to cook, stirring continuously for another 2 minutes. Keep a very close eye on the nuts during this stage to prevent them from burning; lower the heat immediately if necessary. Transfer the candied nuts to the prepared plate or baking sheet, and use two forks to quickly separate them while they are still warm. Sprinkle with the kosher salt, then allow them to cool completely and harden.
• To Assemble the Cake: Prepare your fresh peaches by halving them, removing the pit, and then slicing each half into 4 even slices.
• Carefully slide a sharp knife around the edges of the cooled cardamom sheet cake to loosen it from the pan. Using the parchment paper overhang, gently lift the cake out of the baking pan and transfer it to a large serving plate or a sturdy cutting board. Scoop the chilled, fluffy frosting onto the center of the cake. Use an offset spatula to smoothly spread the frosting all the way to the edges of the cake. Artfully arrange the fresh peach slices over the frosting, overlapping them slightly to create an appealing visual pattern. Finally, sprinkle generously with the honey candied pistachios.
• SERVING: To neatly portion the cake, use a very sharp knife to slice directly through the peaches and cake layers. If you’ve used ripe peaches as recommended, the knife should glide through easily, ensuring clean cuts.
• STORAGE: Store any leftover cake in an airtight container in the refrigerator for up to 3 days. For the best flavor and texture, allow the cake to return to room temperature for about 15-30 minutes before enjoying.
• Recipe Credit: Marie Asselin, FoodNouveau.com. Cake recipe adapted from Sarah Kieffer, The Vanilla Bean Blog.

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