Cardamom Orange Pistachio Tea Cake Recipe

Introduction

This Cardamom Orange Pistachio Tea Cake is a fragrant and moist treat that combines warm spices with bright citrus and crunchy nuts. Perfect for afternoon tea or a light dessert, it’s simple to make yet impressively flavorful.

Ingredients

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp ground cardamom (preferably freshly ground)
• ½ cup unsalted butter, softened
• ¾ cup sugar (granulated or light brown)
• 2 large eggs, room temperature
• ½ cup plain yogurt or sour cream
• ¼ cup freshly squeezed orange juice
• 1 tbsp orange zest
• ¾ cup chopped pistachios (lightly toasted)
• Extra pistachios for topping (optional)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease and line a loaf pan with parchment paper to prevent sticking and ensure easy removal.
2. Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and ground cardamom until well combined.
3. Step 3: In a large bowl, beat the softened butter with the sugar until the mixture is light and fluffy.
4. Step 4: Add the eggs one at a time to the butter mixture, beating well after each addition.
5. Step 5: Stir in the orange zest and freshly squeezed orange juice.
6. Step 6: Alternately add the dry ingredients and yogurt (or sour cream) to the wet mixture, mixing just until combined.
7. Step 7: Gently fold in the chopped toasted pistachios, reserving a few for topping if desired.
8. Step 8: Pour the batter into the prepared loaf pan and smooth the top evenly.
9. Step 9: Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean.
10. Step 10: Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
11. Step 11: Optionally, garnish with an orange glaze, candied orange slices, powdered sugar, and extra pistachios before serving.

Tips & Variations

• Use freshly ground cardamom for the most vibrant flavor.
• Lightly toast pistachios to enhance their nutty aroma without burning.
• You can substitute the yogurt with sour cream for a slightly richer texture.
• Ensure eggs are at room temperature to help them mix evenly with other ingredients.
• Check the cake at 45 minutes to prevent overbaking; oven temperatures can vary.

Storage

Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it well and freeze for up to 1 month. To reheat, warm slices gently in a microwave or oven until just heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-ground cardamom instead of fresh?

Yes, you can use pre-ground cardamom, but freshly ground will provide a stronger, more vibrant flavor.

Can I replace pistachios with another nut?

Absolutely. Walnuts or almonds work well as substitutes, though pistachios add a unique flavor and color that complements the orange and cardamom beautifully.

Cardamom Orange Pistachio Tea Cake Recipe

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★★★★★

4.6 from 92 reviews

This Cardamom Orange Pistachio Tea Cake is a delightful blend of fragrant cardamom and fresh citrus flavors paired with crunchy toasted pistachios, creating a moist and tender loaf perfect for afternoon tea or dessert. The cake combines aromatic spices, zesty orange, and nutty textures, making it a flavorful treat that balances sweetness and warmth in every bite.

• Author: Joe
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 1 loaf cake, about 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: International
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp ground cardamom (preferably freshly ground)

Wet Ingredients

• ½ cup unsalted butter, softened
• ¾ cup sugar (granulated or light brown)
• 2 large eggs, room temperature
• ½ cup plain yogurt or sour cream
• ¼ cup freshly squeezed orange juice
• 1 tbsp orange zest

Add-ins and Toppings

• ¾ cup chopped pistachios (lightly toasted)
• Extra pistachios for topping (optional)

Instructions

1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and line a loaf pan with parchment paper to prevent sticking and ensure easy removal.
2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and ground cardamom until well combined. This ensures even distribution of leavening agents and spices throughout the batter.
3. Cream Butter and Sugar: In a large bowl, beat the softened butter with the sugar until the mixture is light and fluffy. This process incorporates air into the batter, which helps create a tender crumb.
4. Add Eggs: Add the eggs one at a time to the butter mixture, beating well after each addition. This helps maintain an emulsified batter and improves the cake’s texture.
5. Incorporate Orange Flavors: Stir in the orange zest and freshly squeezed orange juice, infusing the batter with bright citrus aroma and flavor.
6. Combine Wet and Dry: Alternately add the dry ingredients and yogurt (or sour cream) to the wet mixture, mixing just until combined to avoid overdeveloping gluten and keep the cake tender.
7. Fold in Pistachios: Gently fold in the chopped toasted pistachios, reserving a few for topping if you desire extra crunch and visual appeal.
8. Transfer Batter: Pour the batter into the prepared loaf pan and smooth the top evenly with a spatula to promote even baking.
9. Bake: Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully baked.
10. Cool: Let the cake cool in the pan for 10 minutes to set, then carefully transfer it to a wire rack to cool completely. This prevents sogginess and ensures the cake holds its shape.
11. Optional Garnish: Before serving, optionally top the cake with an orange glaze, candied orange slices, powdered sugar, and extra pistachios for added flavor and beautiful presentation.

Notes

• Use freshly ground cardamom for the most vibrant flavor.
• Lightly toast pistachios to enhance their nutty aroma without burning.
• You can substitute the yogurt with sour cream for a slightly richer texture.
• Ensure eggs are at room temperature to help them mix evenly with other ingredients.
• Check the cake after 45 minutes to prevent overbaking; oven temperatures can vary.

Keywords: Cardamom orange cake, pistachio cake, spiced tea cake, nutty dessert, citrus cake, easy baking recipe