Description
This fragrant Orange Cardamom Pistachio Tea Cake is a delightful treat combining the citrusy brightness of fresh orange zest and juice with warm, aromatic cardamom and crunchy pistachios. Moist and tender from yogurt, this cake is perfect for teatime or as a light dessert, offering a unique flavor profile that is both refreshing and comforting.
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
Wet Ingredients
- 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
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 does not 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 spices.
- Cream butter and sugar: In a large bowl, use a mixer to cream the softened butter and granulated sugar until the mixture is light and fluffy, about 3-5 minutes, which incorporates air for a tender crumb. Beat in eggs one at a time until fully incorporated.
- Add orange and yogurt: Stir in the orange zest, fresh orange juice, and plain yogurt or sour cream until fully combined, adding moisture and a subtle tang to the cake.
- Combine wet and dry ingredients: Gradually fold the dry ingredients into the wet mixture gently to avoid overmixing, which could make the cake dense. Then fold in half of the roughly chopped pistachios for texture.
- Bake the cake: Pour the batter into the prepared pan, smooth the top, and scatter the remaining pistachios evenly on top. Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the cake to cool in the pan for 10 minutes to set, then transfer it to a wire rack to cool completely before slicing and serving.
Notes
- You can substitute the plain yogurt with sour cream for a richer flavor.
- If you prefer a dairy-free version, use a plant-based yogurt and non-dairy butter alternatives.
- Ensure not to overmix the batter after adding the dry ingredients to keep the cake tender.
- Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- The cake pairs beautifully with a cup of black or green tea.
