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Orange Cardamom Pistachio Tea Cake

A delightful and moist cake that combines the fragrant zest of oranges, warm spices of cardamom, and the crunchy goodness of pistachios, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Course: Baking, Dessert, Snack
Cuisine: American, Middle Eastern
Calories: 250
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose flour For the perfect crumb, use a high-quality flour.
  • 1 tsp baking powder Adds lift for a fluffy texture.
  • 0.5 tsp baking soda Balances acidity and ensures proper rise.
  • 1 tsp ground cardamom Use fresh ground for a more vibrant flavor.
  • 0.25 tsp salt Enhances all the flavors.
Wet Ingredients
  • 2 pieces large eggs Make sure they are at room temperature.
  • 0.5 cups plain yogurt or sour cream Adds tanginess and keeps the cake moist.
  • 0.25 cups fresh orange juice Brightens the flavors and provides moisture.
  • zest of 2 pieces oranges The secret to that zesty aroma and flavor.
  • 0.5 cups unsalted butter, softened At room temperature for a smooth batter.
  • 0.75 cups granulated sugar Adjust for your preferred sweetness.
Additional Ingredients
  • 0.5 cups shelled pistachios, roughly chopped Feel free to toast for added flavor.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease and flour your 8-inch loaf pan or round cake pan.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, cardamom, and salt until evenly combined.
  3. In a large bowl, cream the softened unsalted butter and granulated sugar together until light and fluffy (about 3-5 minutes).
  4. Beat in the eggs one at a time, mixing well after each addition.
  5. Add the orange zest, fresh juice, and yogurt or sour cream to the mixture. Mix until just combined.
  6. Gradually fold the dry ingredients into the wet mixture using a spatula until no flour streaks remain.
  7. Gently fold in half of the chopped pistachios.
  8. Transfer the batter to your prepared pan and sprinkle the remaining pistachios on top.
Baking
  1. Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
  2. Cool the cake in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

Keep an eye on the cake during the last few minutes of baking. Use fresh spices for maximum flavor. Store leftover cakes in an airtight container for up to 3 days; refrigerate for up to a week.