Orange Cardamom Pistachio Tea Cake Recipe
This Orange Cardamom Pistachio Tea Cake combines zesty orange flavors with warm cardamom spice and crunchy pistachios for a moist, aromatic cake perfect for tea time or dessert. Moist yogurt and fresh orange juice enrich the batter, while the pistachios add delightful texture both inside and on top of the cake.
- Prep Time: 15 minutes
- Cook Time: 40-45 minutes
- Total Time: 55-60 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Fusion
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 the pan: Preheat your oven to 350°F (175°C). Grease and lightly flour an 8-inch loaf pan or round cake pan to prevent sticking.
- Combine dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cardamom, and salt until evenly mixed.
- Cream butter and sugar: In a large bowl, beat the softened unsalted butter with the granulated sugar until the mixture becomes light and fluffy, which helps incorporate air into the batter.
- Add eggs: Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next to create a smooth batter.
- Incorporate orange flavors and yogurt: Mix in the orange zest, fresh orange juice, and plain yogurt or sour cream until the batter is well combined and smooth.
- Fold in dry ingredients and pistachios: Gradually add the dry ingredient mixture to the wet batter, gently folding without overmixing to keep the cake tender. Then fold in half of the roughly chopped pistachios to disperse them throughout.
- Transfer to pan and top with pistachios: Pour the batter evenly into the prepared pan and sprinkle the remaining chopped pistachios evenly on top for a crunchy finish.
- Bake the cake: Place in the preheated oven and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool before serving: Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.
Notes
- Use fresh orange juice and zest for the best bright citrus flavor.
- Do not overmix the batter once the dry ingredients are added to keep the cake tender.
- Plain yogurt and sour cream can be used interchangeably for moisture and slight tang.
- Make sure the butter is softened to room temperature to cream properly with sugar.
- Store the cake wrapped in plastic at room temperature for up to 3 days or refrigerate for up to a week.
- This cake pairs wonderfully with tea or coffee for an afternoon treat.
Keywords: Orange Cardamom Cake, Pistachio Cake, Tea Cake, Citrus Cake, Cardamom Dessert
