Orange Cardamom Pistachio Tea Cake Recipe

Introduction

This Orange Cardamom Pistachio Tea Cake combines fragrant spices with bright citrus for a moist, flavorful treat. Perfect for afternoon tea or a light dessert, its crunchy pistachio topping adds a delightful texture contrast. Easy to make and sure to impress, this cake is a wonderful way to brighten your baking rotation.

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, ground cardamom, and salt.
3. Step 3: In a large bowl, cream the softened butter and sugar until light and fluffy, then beat in the eggs one at a time.
4. Step 4: Add the orange zest, fresh orange juice, and yogurt (or sour cream) to the wet mixture, combining 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 evenly on top, and bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
7. Step 7: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Tips & Variations

• For extra moisture, substitute the yogurt with sour cream or buttermilk as preferred.
• If you want a more pronounced orange flavor, add a tablespoon of finely grated orange zest to the batter.
• Toasting the pistachios lightly before chopping enhances their flavor and crunch.
• This cake can also be baked in muffin tins for individual servings; adjust baking time to about 20 minutes.

Storage

Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to one week or freeze for up to 3 months. To reheat, warm slices gently in the microwave for 15–20 seconds or until just warmed through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other nuts instead of pistachios?

Yes, you can substitute almonds, walnuts, or pecans if you prefer or have allergies. Adjust the quantity as needed and consider toasting them for enhanced flavor.

What can I use if I don’t have yogurt or sour cream?

If you don’t have yogurt or sour cream, you can use buttermilk or an equal amount of milk with one teaspoon of lemon juice or vinegar added, let it sit for 5 minutes before using.

Orange Cardamom Pistachio Tea Cake Recipe

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★★★★★

4.7 from 109 reviews

A fragrant and moist Orange Cardamom Pistachio Tea Cake featuring zesty orange, warm cardamom spice, and crunchy pistachios, perfect for an afternoon tea or light dessert.

• Author: Mia
• 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 your oven to 350°F (175°C). Grease and flour an 8-inch loaf pan or round cake pan to ensure the cake doesn’t stick.
2. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cardamom, and salt to evenly distribute the leavening agents and spice.
3. Cream butter and sugar: In a large bowl, beat the softened unsalted butter and granulated sugar until the mixture is light and fluffy, which helps incorporate air for a tender texture. Then, add the eggs one at a time, beating well after each addition.
4. Add citrus and yogurt: Stir in the orange zest, fresh orange juice, and yogurt (or sour cream) into the wet mixture and mix until well combined, adding moisture and flavor depth.
5. Combine wet and dry ingredients: Gradually fold the dry ingredients into the wet ingredients, being careful not to overmix to maintain a light cake crumb. Gently fold in half of the chopped pistachios.
6. Bake the cake: Pour the batter into the prepared pan and evenly sprinkle the remaining chopped pistachios on top. Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool the cake: Allow the cake to cool in the pan for 10 minutes after baking, 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.
• You can substitute the plain yogurt with sour cream for a slightly richer texture.
• Be careful not to overmix the batter to keep the cake tender.
• For an added twist, try sprinkling a light glaze made from powdered sugar and orange juice over the cooled cake.
• Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.

Keywords: Orange Cake, Cardamom Cake, Pistachio Cake, Tea Cake, Citrus Dessert, Spiced Cake