Orange Cardamom Pistachio Tea Cake Recipe
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.
- 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
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 prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cardamom, and salt until evenly combined.
- 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.
- 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.
- 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.
- 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.
- Add Pistachios: Gently fold in half of the roughly chopped pistachios to distribute them evenly throughout the batter.
- 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.
- 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.
- 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
