Orange Cardamom Pistachio Tea Cake Recipe
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.
- 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 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
