Cardamom Orange Pistachio Tea Cake Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- Incorporate Orange Flavors: Stir in the orange zest and freshly squeezed orange juice, infusing the batter with bright citrus aroma and flavor.
- 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.
- Fold in Pistachios: Gently fold in the chopped toasted pistachios, reserving a few for topping if you desire extra crunch and visual appeal.
- Transfer Batter: Pour the batter into the prepared loaf pan and smooth the top evenly with a spatula to promote even baking.
- Bake: Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully baked.
- 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.
- 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
