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Cardamom Orange Pistachio Tea Cake Recipe

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★★★★★

4.5 from 59 reviews

This Cardamom Orange Pistachio Tea Cake is a delightful spiced and nutty dessert perfect for any tea time or snack. It combines fragrant cardamom, fresh orange zest and juice, and crunchy toasted pistachios in a moist, tender cake, making it a flavorful treat that’s easy to prepare and sure to impress.

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

  1. 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.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and ground cardamom until well combined. This will evenly distribute the leavening agents and spices.
  3. Cream Butter and Sugar: In a large bowl, beat the softened butter with the sugar until the mixture is light and fluffy, which helps incorporate air for a tender crumb.
  4. Add Eggs: Add the eggs one at a time to the butter mixture, beating well after each addition to maintain an emulsified batter and improve texture.
  5. Incorporate Orange Flavors: Stir in the orange zest and freshly squeezed orange juice, adding a bright citrus scent and flavor to the cake.
  6. Combine Wet and Dry: Alternately add the dry ingredients and yogurt (or sour cream) to the wet mixture, mixing just until combined. This gentle mixing avoids overdeveloping gluten, keeping the cake tender.
  7. Fold in Pistachios: Gently fold in the chopped toasted pistachios, reserving a few for topping if you want extra crunch and visual appeal on top.
  8. Transfer Batter: Pour the batter into the prepared loaf pan and smooth the top evenly with a spatula for even baking.
  9. Bake: Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully baked.
  10. 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.
  11. Optional Garnish: Before serving, optionally top the cake with an orange glaze, candied orange slices, powdered sugar, and extra pistachios for added flavor and a 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

Find it online: https://miarosetti.com/cardamom-orange-pistachio-tea-cake-recipe/