Orange Cardamom Pistachio Tea Cake

A harmonious blend of citrus and cardamom, this moist tea cake is perfect for any occasion, featuring a delicate crumb and crunchy pistachios.

Prep Time15

Cook Time45

Total Time1

Course: Dessert, Tea

Cuisine: American

Keyword: Baking, Cardamom Cake, Easy Cake Recipes, Orange Cake, Pistachio Tea Cake

Servings: 12 slices

Calories: 200kcal

Ingredients

Dry Ingredients

1.5 cups all-purpose flour Forms the base of the cake.
1 tsp baking powder Leavening agent for rise.
0.5 tsp baking soda Keeps the cake light and fluffy.
1 tsp ground cardamom Adds warm, aromatic flavor.
0.25 tsp salt Enhances overall flavors.

Wet Ingredients

2 pieces eggs Helps bind ingredients and rise.
0.5 cups unsalted butter, softened Creates a rich, moist crumb.
0.75 cups granulated sugar Adds sweetness.
0.5 cups plain yogurt or sour cream Adds moisture and tanginess.
0.25 cups fresh orange juice Enhances the orange flavor.
Zest of 2 oranges Adds bright, citrusy aroma.

Toppings

0.5 cups shelled pistachios, roughly chopped Provides crunch and nuttiness.

Instructions

Preparation

Preheat your oven to 350°F (175°C). Grease and flour an 8-inch loaf or round cake pan.
In a medium bowl, whisk together flour, baking powder, baking soda, ground cardamom, and salt.
In a large bowl, cream together softened butter and granulated sugar until light and fluffy. Add eggs one at a time, mixing after each.
Mix in orange zest, fresh orange juice, and yogurt until well combined.
Gradually fold in the dry ingredients until just combined, then fold in half of the chopped pistachios.

Baking

Pour the batter into the prepared pan and sprinkle the remaining pistachios on top. Bake for 40-45 minutes, or until a toothpick inserted comes out clean.
Allow the cake to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.

Notes

Consider adding vanilla extract to the wet mixture for enhanced flavor. Lining your baking pan with parchment paper can aid in easy removal. For extra flavor, a light glaze of powdered sugar and orange juice can be drizzled post-cooling.