Orange Cardamom Pistachio Tea Cake Recipe
A fragrant and moist Orange Cardamom Pistachio Tea Cake, combining the bright citrus flavor of fresh oranges with the aromatic warmth of ground cardamom and the crunchy texture of toasted pistachios. Perfectly suited for a cozy tea time or a delightful dessert.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Category: Dessert, Cake
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Dry Ingredients
- 1 ½ cups (190g) all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cardamom
- ¼ tsp salt
- Zest of 2 oranges
Wet Ingredients
- ¾ cup (150g) granulated sugar
- ½ cup (115g) unsalted butter, softened
- 2 large eggs
- ½ cup (120ml) plain yogurt or sour cream
- ¼ cup (60ml) fresh orange juice
Add-ins
- ½ cup (60g) shelled pistachios, roughly chopped
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F (175°C). Grease and flour an 8-inch loaf pan or round cake pan to ensure the cake does not stick.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cardamom, and salt until evenly combined. Add the orange zest and mix thoroughly.
- Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, which helps incorporate air for a tender crumb.
- Add Eggs: Beat the eggs into the butter and sugar mixture one at a time, ensuring each egg is fully incorporated before adding the next.
- Incorporate Wet Ingredients: Stir in the fresh orange juice and the plain yogurt (or sour cream) until the batter is smooth and well combined.
- Combine Wet and Dry: Gradually fold the dry ingredients into the wet ingredients mixture gently, taking care not to overmix to keep the cake tender.
- Add Pistachios: Fold in half of the chopped pistachios into the batter to distribute them evenly.
- Prepare for Baking: Pour the batter into the prepared pan. Sprinkle the remaining chopped pistachios evenly over the top of the batter.
- Bake: Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean or with just a few crumbs attached.
- Cool: Let the cake cool in the pan for 10 minutes, then transfer the cake onto a wire rack to cool completely before slicing and serving.
Notes
- You can substitute sour cream with plain yogurt for slight tanginess and moisture.
- Ensure the butter is softened, not melted, for best creaming results.
- Do not overmix the batter once the dry ingredients are added to maintain a light texture.
- Use fresh orange zest and juice for the brightest citrus flavor.
- For an extra crunchy topping, you can toast the pistachios before adding them to the batter and topping.
- Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Keywords: Orange cake, cardamom cake, pistachio dessert, tea cake, citrus cake, spiced cake