Delight in the delicious fusion of flavors that is the Cardamom Orange Pistachio Tea Cake. With its fragrant aroma and nutty crunch, this cake is a perfect accompaniment for your cozy afternoon tea or a light dessert for festive gatherings. Illustrating a perfect blend of spices, citrus, and delicate textures, every slice of this tender cake is sure to bring a smile to your face. The infusion of cardamom brings warmth, while the bright notes of orange juice and zest elevate the flavor profile, making it a must-try recipe for every dessert lover.
This scrumptious cake is not only delightful to taste but also visually stunning. The vibrant green of the pistachios contrasts beautifully with the golden hue of the cake, making it a lovely centerpiece for any table. Plus, it’s incredibly simple to make! Combining basic pantry ingredients, it requires nothing fancy or complicated. Just a little preparation and a few cooking techniques are all it takes to create this sophisticated dessert right at home. Let’s dive into why you’ll love this Cardamom Orange Pistachio Tea Cake!
Why You’ll Love This Cardamom Orange Pistachio Tea Cake
- Fragrant and flavorful, ideal for tea time or special occasions.
- Rich in spices and citrus, providing an exciting flavor backdrop.
- Nuts add crunch and texture, giving each bite a satisfying feel.
- Easy to prepare with common ingredients, perfect for baking novices.
- Can be dressed up or down, from casual treats to elegant desserts.
Preparation Phase & Tools to Use
Before you start baking your Cardamom Orange Pistachio Tea Cake, it’s essential to prepare your kitchen and gather the necessary tools. First, preheat your oven to 350°F (175°C) to ensure it’s hot and ready for the cake. Choose a good-quality loaf pan, ideally around 8-9 inches in length, and grease it well, lining it with parchment paper for easy removal after baking.
To streamline the baking process, measure out all your ingredients in advance. This will save you time and help keep your workspace organized. A medium bowl will be needed for whisking the dry ingredients, while you will need a large bowl for creamifying the butter and sugar. An electric mixer or whisk will be handy for achieving that light and fluffy texture. Lastly, a spatula will aid in folding the batter and incorporating the nuts seamlessly. Don’t forget your measuring cups and spoons for accuracy!
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)
- 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
- ¾ cup chopped pistachios (lightly toasted)
Instructions
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 350°F (175°C). This will ensure that your cake bakes evenly. While the oven is heating up, grab your loaf pan; grease it generously with butter or cooking spray. To make it even easier to remove the cake later, line the pan with parchment paper, allowing extra paper to hang over the edges. This will create easy handles for lifting the cake out once it’s cool.
Step 2: Whisk the Dry Ingredients
In a medium mixing bowl, combine the all-purpose flour, baking powder, baking soda, salt, and ground cardamom. Whisk these ingredients together until they are thoroughly mixed. The cardamom, which is the star spice in this cake, should be evenly distributed throughout the flour mix. This is key for ensuring the flavor permeates the entire cake. Set this bowl aside while you work on the wet ingredients.
Step 3: Cream Butter and Sugar
Next, take a large mixing bowl and add the softened butter and sugar. Using an electric mixer or a whisk, beat them together until the mixture is light and fluffy. This step is essential as it incorporates air into the batter, leading to a light cake texture. Once the mixture appears pale in color and fluffy, you can add the eggs one by one, mixing well after each addition.
Step 4: Incorporate the Orange
Stir in the freshly grated orange zest and the orange juice into the butter-sugar-egg mixture. The zest will add depth to the citrus flavor, while the juice will keep your cake moist. Ensure everything is well combined before proceeding to combine the dry and wet ingredients.
Step 5: Combine Ingredients
Now, it’s time to combine the two mixtures. Alternately add the dry ingredient mixture and the yogurt to the main batter. Start by adding a third of the dry ingredients, mixing gently until just incorporated. Then add half of the yogurt, repeat this process until everything is combined but do not overmix. You want the batter to remain light and fluffy!
Step 6: Fold in the Pistachios
Finally, fold in the chopped pistachios to the batter, reserving a few for garnishing on top of the cake if desired. This step should be done gently to avoid deflating the batter you’ve worked so hard to create. Once mixed, pour the batter into your prepared loaf pan, smoothing the top with a spatula.
Step 7: Bake the Cake
Place the loaf pan in the preheated oven and bake for 45–55 minutes. The cake is ready when the top is golden brown, and a toothpick inserted into the center comes out clean. Remember to keep an eye on it toward the end of the baking time. Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes before carefully transferring it to a wire rack to cool completely.
Variations
- Protein: For those who want extra richness, consider adding ground almonds or hazelnuts to the batter.
- Vegetables: You can fold grated carrots or a bit of finely chopped apple for added moisture and subtle sweetness.
- Spices: Experiment with adding a pinch of ground cinnamon or nutmeg for a different flavor profile.
Cooking Notes
- For a more intense cardamom flavor, always try to use freshly ground cardamom as it releases more oils and aroma.
- Ensure that your butter is softened to room temperature; this will help create a fluffier cake.
- Store the cake in an airtight container to maintain its freshness; it’ll stay good for several days.
Serving Suggestions
- Serve slices of the tea cake with a drizzle of orange glaze for added sweetness.
- This cake pairs wonderfully with a cup of hot tea or coffee — making it perfect for breakfast as well.
Tips
- To get the best zest from your oranges, use a microplane grater which will create fine strands of zest.
- If you prefer a sweeter cake, feel free to adjust the sugar content to your liking.
- For an elevated look, add candied orange slices on top before serving.
Prep Time, Cook Time, Total Time
- Prep Time: 15 minutes
- Cook Time: 45–55 minutes
- Total Time: 1 hour 5 minutes
Nutritional Information
- Calories: 280
- Protein: 5g
- Sodium: 150mg
FAQs
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour, but the texture may be denser. Consider mixing it with some all-purpose flour for better results.
Can I make this cake ahead of time?
Absolutely! The cake keeps well and is often better the next day as the flavors meld.
How should I store leftover cake?
Store in an airtight container at room temperature for up to three days or in the refrigerator for up to a week.
Can I freeze this tea cake?
Yes, you can freeze the unglazed cake wrapped tightly in plastic wrap, and it should last up to three months.
Conclusion
The Cardamom Orange Pistachio Tea Cake is a delightful treat that brings both warmth and brightness into your home. With its enchanting aroma and nutty textures, it’s sure to become a loved addition to your baking repertoire. Bake it for yourself, your family, or friends, and savor not just the flavors but the joy it brings to the table. Feel free to experiment with variations that suit your taste, and don’t forget to share your experience in the comments below. Happy baking!
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Cardamom Orange Pistachio Tea Cake
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
Description
Delight in the delicious fusion of flavors that is the Cardamom Orange Pistachio Tea Cake.
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)
- 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
- ¾ cup chopped pistachios (lightly toasted)
Instructions
- Start by preheating your oven to 350°F (175°C). This will ensure that your cake bakes evenly. While the oven is heating up, grab your loaf pan; grease it generously with butter or cooking spray. To make it even easier to remove the cake later, line the pan with parchment paper, allowing extra paper to hang over the edges. This will create easy handles for lifting the cake out once it’s cool.
- In a medium mixing bowl, combine the all-purpose flour, baking powder, baking soda, salt, and ground cardamom. Whisk these ingredients together until they are thoroughly mixed. The cardamom, which is the star spice in this cake, should be evenly distributed throughout the flour mix. Set this bowl aside while you work on the wet ingredients.
- Next, take a large mixing bowl and add the softened butter and sugar. Using an electric mixer or a whisk, beat them together until the mixture is light and fluffy. This step is essential as it incorporates air into the batter, leading to a light cake texture. Once the mixture appears pale in color and fluffy, you can add the eggs one by one, mixing well after each addition.
- Stir in the freshly grated orange zest and the orange juice into the butter-sugar-egg mixture. The zest will add depth to the citrus flavor, while the juice will keep your cake moist. Ensure everything is well combined before proceeding to combine the dry and wet ingredients.
- Now, it’s time to combine the two mixtures. Alternately add the dry ingredient mixture and the yogurt to the main batter. Start by adding a third of the dry ingredients, mixing gently until just incorporated. Then add half of the yogurt, repeat this process until everything is combined but do not overmix. You want the batter to remain light and fluffy!
- Finally, fold in the chopped pistachios to the batter, reserving a few for garnishing on top of the cake if desired. This step should be done gently to avoid deflating the batter you’ve worked so hard to create. Once mixed, pour the batter into your prepared loaf pan, smoothing the top with a spatula.
- Place the loaf pan in the preheated oven and bake for 45–55 minutes. The cake is ready when the top is golden brown, and a toothpick inserted into the center comes out clean. Remember to keep an eye on it toward the end of the baking time. Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes before carefully transferring it to a wire rack to cool completely.
Notes
Store the cake in an airtight container to maintain its freshness; it’ll stay good for several days.
- Prep Time: 15 minutes
- Cook Time: 45–55 minutes
- Category: Dessert
Nutrition
- Calories: 280 kcal
- Sodium: 150 mg
- Protein: 5 g