Orange Cardamom Pistachio Tea Cake

This Orange Cardamom Pistachio Tea Cake is a delightful blend of flavors, perfect for any occasion. The mix of orange zest and cardamom gives it a fragrant aroma, while the pistachios add a nice crunch. This cake is not only easy to make but also full of warmth and comfort, making it a favorite for tea time or dessert.

Making the Orange Cardamom Pistachio Tea Cake is a great choice for many reasons. First, it’s a unique twist on a traditional cake, introducing exotic flavors that surprise and delight your taste buds. Second, it’s a simple recipe that doesn’t require fancy techniques, so anyone can whip it up in their kitchen. Finally, it’s perfect for sharing with friends and family, making it an ideal recipe for gatherings or special occasions.

How to Make Orange Cardamom Pistachio Tea Cake

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

Directions:

1. Preheat your oven to 350°F (175°C) and grease and flour an 8-inch loaf pan or round cake pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, cardamom, and salt.
3. In a large bowl, cream the softened butter and sugar together until light and fluffy. Then, beat in the eggs one at a time.
4. Add the orange zest, juice, and yogurt to the mixture and combine well.
5. Gradually fold the dry ingredients into the wet mixture without overmixing. Gently fold in half of the chopped pistachios.
6. Pour the batter into the prepared pan and sprinkle the remaining pistachios on top.
7. Bake for 40-45 minutes, or until a toothpick inserted comes out clean.
8. Once baked, let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

How to Serve Orange Cardamom Pistachio Tea Cake

The Orange Cardamom Pistachio Tea Cake is best served sliced and enjoyed with a cup of tea or coffee. You can dust it lightly with powdered sugar for a beautiful presentation. This cake also pairs well with fresh fruit or a dollop of whipped cream for a more indulgent treat.

How to Store Orange Cardamom Pistachio Tea Cake

Store the cake in an airtight container at room temperature for up to three days. If you want to keep it longer, you can refrigerate it for a week. For even longer storage, wrap the cake tightly in plastic wrap and freeze for up to three months.

Tips to Make Orange Cardamom Pistachio Tea Cake

• Make sure to use room temperature butter and eggs for a better texture.
• Don’t overmix the batter once you add the dry ingredients to keep the cake light and fluffy.
• Feel free to swap the pistachios with your favorite nuts like almonds or walnuts for a different crunch.

Variation

You can add mini chocolate chips or dried fruits to the batter for a sweeter version. Experimenting with different spices, like cinnamon, can also give the cake a different flavor profile.

FAQs

1. Can I use a different type of flour?
Yes, you can use almond flour or gluten-free flour, but the texture may vary.

2. Can I make this cake ahead of time?
Absolutely! This cake stays fresh for days, making it perfect for preparing in advance.

3. Is there a way to make this cake dairy-free?
Yes, you can substitute the butter with a dairy-free alternative (like coconut oil) and use a dairy-free yogurt for a completely dairy-free cake.

Orange Cardamom Pistachio Tea Cake

This Orange Cardamom Pistachio Tea Cake is a delightful blend of flavors, perfect for tea time or dessert, featuring a fragrant mix of orange zest and cardamom with a crunchy pistachio topping.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 8 servings

Course: Dessert, Snack

Cuisine: American

Calories: 230

Ingredients Method Notes

Ingredients

  

Dry Ingredients

• 1.5 cups all-purpose flour
• 1 tsp baking powder
• 0.5 tsp baking soda
• 1 tsp ground cardamom
• 0.25 tsp salt

Wet Ingredients

• 2 oranges, zest
• 0.75 cups granulated sugar
• 0.5 cups unsalted butter, softened Make sure butter is at room temperature
• 2 large eggs Use room temperature eggs for better texture
• 0.5 cups plain yogurt or sour cream
• 0.25 cups fresh orange juice

Topping

• 0.5 cups shelled pistachios, roughly chopped Divided use: half for batter, half for topping

Method

 

Preparation

1. Preheat your oven to 350°F (175°C) and grease and flour an 8-inch loaf pan or round cake pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, cardamom, and salt.
3. In a large bowl, cream the softened butter and sugar together until light and fluffy. Then, beat in the eggs one at a time.
4. Add the orange zest, juice, and yogurt to the mixture and combine well.

Baking

1. Gradually fold the dry ingredients into the wet mixture without overmixing. Gently fold in half of the chopped pistachios.
2. Pour the batter into the prepared pan and sprinkle the remaining pistachios on top.
3. Bake for 40-45 minutes, or until a toothpick inserted comes out clean.
4. Once baked, let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Notes

Store the cake in an airtight container at room temperature for up to three days. Refrigerate for up to a week or freeze for up to three months. To serve, dust with powdered sugar and pair with tea or coffee.