Description
A delightful Orange Cardamom Pistachio Tea Cake that combines vibrant flavors and inviting aromas, perfect for any occasion.
Ingredients
Scale
- 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
Instructions
- Preheat the oven to 350°F (175°C) and grease and flour an 8-inch loaf pan or round cake pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cardamom, and salt.
- In a large bowl, cream the butter and sugar until light and fluffy, then beat in the eggs one at a time.
- Add the orange zest, juice, and yogurt to the mixture and combine well.
- Gradually fold the dry ingredients into the wet mixture without overmixing, then gently fold in half of the chopped pistachios.
- Pour the batter into the prepared pan, sprinkle the remaining pistachios on top, and bake for 40-45 minutes.
- Once baked, cool the cake in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Store the cake in an airtight container at room temperature for up to 3 days.
- Refrigerate for up to a week or freeze for up to 3 months.
- For a gluten-free version, substitute all-purpose flour with a gluten-free blend.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
Keywords: Orange Cardamom Pistachio Tea Cake, dessert, baking, tea cake