Introduction

This Cardamom Orange Pistachio Tea Cake is a delightful blend of warm spices, bright citrus, and crunchy nuts. It’s perfect for afternoon tea or a cozy dessert that feels both unique and comforting.

A loaf of cinnamon sugar quick bread sits on a white marble cutting board, with four slices cut and laid flat in front, showing a soft, crumbly, light brown inside with a slightly darker crust that has a dusting of sugar on top. The bread has a textured, cracked top crust and a slightly rough exterior. Beside the board is a white plate with one slice of the bread, and in the background, there is a clear glass mug filled with amber tea. The whole scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease a loaf pan and line it with parchment paper for easy removal.
Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and ground cardamom.
Step 3: In a large bowl, beat the softened butter and sugar together until the mixture is light and fluffy.
Step 4: Add the eggs one at a time to the butter and sugar mixture, beating well after each addition to ensure even mixing.
Step 5: Stir in the orange zest and freshly squeezed orange juice to infuse the batter with citrus flavor.
Step 6: Alternately add the dry ingredients and the yogurt or sour cream into the wet mixture. Mix gently and just until combined to keep the cake tender.
Step 7: Fold in the chopped pistachios, saving a few to sprinkle on top if you like a decorative finish.
Step 8: Pour the batter into the prepared loaf pan and smooth the surface with a spatula.
Step 9: Bake for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean.
Step 10: Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Step 11: Optional: Before serving, top with orange glaze, candied orange slices, powdered sugar, and extra pistachios for added flair.

Tips & Variations

For a dairy-free option, substitute the yogurt or sour cream with coconut yogurt or a plant-based sour cream alternative.
Lightly toasting the pistachios enhances their flavor and adds a nice crunch to the cake.
If you prefer a stronger cardamom flavor, increase the amount to 1 ½ teaspoons, but avoid overpowering the orange.
This cake pairs wonderfully with a cup of black or green tea to complement its spices and nuts.

Storage

Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly and keep it in the refrigerator for up to a week. Reheat slices briefly in the microwave or enjoy them cold; the cake stays moist either way.

How to Serve

A rectangular cake with one side sliced to show its soft, light yellow crumb that has small pieces of orange zest inside. The top layer of the cake is covered with a shiny, thick orange glaze and sprinkled with chopped green pistachios and bits of purple-red nuts. Thin strips of orange peel rest curled on the glaze, adding a decorative touch. The cake sits on a white plate with a white marbled texture surface underneath, and a blurred white cup is visible in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use another type of nut instead of pistachios?

Yes, you can substitute pistachios with chopped almonds, walnuts, or pecans. Each nut will give a slightly different texture and flavor but will still complement the cardamom and orange nicely.

Is it necessary to use fresh orange juice and zest?

Fresh orange juice and zest provide the brightest and most natural citrus flavor, but in a pinch, you can use bottled juice and dried zest. Just reduce the amount slightly to avoid overpowering the cake.