Cardamom Orange Pistachio Tea Cake – A Spiced & Nutty Dessert You’ll Love Recipe
This Cardamom Orange Pistachio Tea Cake is a fragrant and nutty dessert that combines the warm spice of cardamom with bright orange zest and juicy orange juice, enriched with crunchy toasted pistachios. It's perfect for afternoon tea or a delightful treat anytime.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: European
- Diet: Vegetarian
Ingredients
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
Additional
- ¾ cup chopped pistachios (lightly toasted)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and line a loaf pan with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cardamom until evenly combined.
- Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter with the sugar until the mixture is light and fluffy, which will help create a tender crumb.
- Add Eggs: Add the eggs one at a time to the butter and sugar mixture, beating well after each addition to fully incorporate and maintain a smooth batter.
- Add Orange Elements: Stir in the freshly grated orange zest and freshly squeezed orange juice to infuse the batter with bright citrus flavor.
- Combine Wet and Dry Ingredients: Alternately add the dry ingredient mixture and the yogurt (or sour cream) into the wet mixture, beginning and ending with the dry ingredients. Mix gently just until combined to avoid overworking the batter.
- Fold in Pistachios: Gently fold in the chopped toasted pistachios, reserving a small amount to sprinkle on top of the batter if desired.
- Pour and Bake: Pour the batter evenly into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 55 minutes or until a toothpick inserted into the center comes out clean.
- Cool Cake: Allow the cake to cool in the pan for 10 minutes, then carefully transfer it to a wire rack to cool completely.
- Optional Topping: Before serving, top the cooled cake with an orange glaze, candied orange slices, a dusting of powdered sugar, and extra pistachios for added flavor and presentation.
Notes
- You can substitute sour cream for yogurt if a slightly tangier flavor is preferred.
- Freshly ground cardamom gives the best flavor, but pre-ground can be used if necessary.
- To toast pistachios, place them in a dry pan over medium heat for 3-5 minutes, stirring frequently until fragrant and lightly browned.
- Ensure eggs are at room temperature before mixing for better incorporation.
- Use parchment paper to easily remove the cake from the pan and prevent sticking.
- The optional glaze can be made with powdered sugar and orange juice mixed to a drizzleable consistency.
