Orange Cardamom Pistachio Tea Cake Recipe

Introduction

This Orange Cardamom Pistachio Tea Cake is a delightful treat bursting with bright citrus and warm spices. Perfect for afternoon tea or a special dessert, it combines fragrant cardamom and crunchy pistachios in a moist, tender crumb.

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
• 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
• ½ cup (60g) shelled pistachios, roughly chopped

Instructions

1. Step 1: Preheat the oven to 350°F (175°C) and grease and flour an 8-inch loaf pan or round cake pan.
2. Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, cardamom, and salt.
3. Step 3: In a large bowl, cream the butter and sugar until light and fluffy, then beat in the eggs one at a time.
4. Step 4: Add the orange zest, juice, and yogurt to the mixture and combine well.
5. Step 5: Gradually fold the dry ingredients into the wet mixture without overmixing, then gently fold in half of the chopped pistachios.
6. Step 6: Pour the batter into the prepared pan, sprinkle the remaining pistachios on top, and bake for 40-45 minutes.
7. Step 7: Once baked, cool the cake in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Tips & Variations

• For a dairy-free version, substitute the yogurt with coconut yogurt and use a plant-based butter.
• Add a drizzle of orange glaze made from powdered sugar and orange juice for extra sweetness and shine.
• Swap pistachios with chopped almonds or walnuts if preferred.

Storage

Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to one week. Reheat slices gently in the microwave for 10-15 seconds to bring back moistness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use cardamom pods instead of ground cardamom?

Yes, but you’ll need to grind the pods into a fine powder before measuring out 1 teaspoon. This ensures the flavor is evenly distributed.

Is it possible to make this cake gluten-free?

Absolutely. Replace the all-purpose flour with a gluten-free flour blend that includes xanthan gum for best results. Baking times may vary slightly.

Orange Cardamom Pistachio Tea Cake Recipe

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★★★★★

4.5 from 136 reviews

This Orange Cardamom Pistachio Tea Cake offers a delightful blend of citrusy orange zest, warm cardamom spice, and crunchy pistachios baked into a moist and tender cake. Perfect for afternoon tea or a light dessert, this recipe combines yogurt and fresh orange juice for a moist texture and a fresh, vibrant flavor profile.

• Author: Joe
• Prep Time: 15 minutes
• Cook Time: 40-45 minutes
• Total Time: 55-60 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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

1. 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 prevent sticking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cardamom, and salt until evenly combined.
3. Cream Butter and Sugar: In a large bowl, use an electric mixer to cream the softened unsalted butter and granulated sugar until the mixture is light and fluffy, which helps incorporate air for a tender crumb.
4. Add Eggs: Beat in the eggs one at a time, ensuring each egg is fully blended before adding the next to maintain a smooth batter consistency.
5. Incorporate Orange and Yogurt: Add the orange zest, fresh orange juice, and plain yogurt (or sour cream) to the wet mixture. Mix well to combine all the wet ingredients evenly.
6. Combine Wet and Dry Mixtures: Gradually fold the dry ingredient mixture into the wet batter gently, taking care not to overmix which can cause a dense cake.
7. Add Pistachios: Gently fold in half of the roughly chopped pistachios to distribute them evenly throughout the batter.
8. Pour Batter and Top: Pour the prepared batter into the greased pan. Sprinkle the remaining pistachios evenly over the top to give a nutty finish and extra crunch after baking.
9. Bake the Cake: Bake in the preheated oven for 40-45 minutes or until a toothpick inserted into the center comes out clean, indicating the cake is fully baked.
10. Cool the Cake: Remove the cake from the oven and allow it to cool in the pan for about 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 citrus flavor.
• Do not overmix the batter once the dry ingredients are added to avoid a dense cake.
• The pistachios can be toasted slightly beforehand to enhance their flavor if desired.
• Yogurt adds moisture, but sour cream is an excellent substitute for a richer texture.
• Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.

Keywords: orange cardamom cake, pistachio tea cake, citrus cake, cardamom dessert, easy baking recipe, tea time cake, moist yogurt cake