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Cardamom Orange Pistachio Tea Cake

Cardamom Orange Pistachio Tea Cake for Cozy Moments

This Cardamom Orange Pistachio Tea Cake is a delightful blend of nutty pistachios, vibrant orange zest, and floral cardamom, perfect for any gathering.
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Prep Time 15 minutes
Cook Time 50 minutes
Cooling Time 10 minutes
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Desserts
Cuisine: Global
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour Can substitute with a gluten-free blend.
  • 1 tbsp baking powder Ensure it's fresh for optimal rise.
  • 1 tsp baking soda Works alongside acidic ingredients for added lift.
  • 1/2 tsp salt Enhances sweetness and balances flavors.
  • 1 tbsp ground cardamom Preferably freshly ground.
  • 1/2 cup unsalted butter Softened for easier mixing.
  • 1 cup granulated or light brown sugar
  • 2 large eggs Use room temperature for optimal results.
  • 1/2 cup plain yogurt or sour cream Can swap with unsweetened coconut yogurt.
  • 1/2 cup freshly squeezed orange juice Bottled juice isn’t recommended.
  • 1 tbsp orange zest Opt for organic oranges.
  • 1/2 cup chopped pistachios Lightly toasted for added flavor.
Optional Toppings
  • 1/4 cup orange glaze Made of equal parts orange juice and sugar.
  • 2 slices candied orange slices For decorative purposes.
  • 1 tbsp powdered sugar For dusting.

Equipment

  • loaf pan
  • Mixing bowls
  • electric mixer
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 350°F (175°C) and grease a loaf pan with butter or non-stick spray. Line the bottom with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cardamom. Set aside.
  3. In a large bowl, cream butter with sugar until light and fluffy, about 3–5 minutes.
  4. Add eggs one at a time, beating well after each addition.
  5. Mix in orange juice and zest until fully integrated.
  6. Gradually add flour mixture and yogurt, alternating between the two until just combined.
  7. Fold in chopped pistachios, reserving some for garnish.
  8. Pour batter into the prepared loaf pan and smooth the top.
  9. Bake for 45–55 minutes or until a toothpick comes out clean. The cake should be golden brown.
  10. Cool in the pan for 10 minutes before transferring to a wire rack.
  11. Glaze with orange syrup or dust with powdered sugar, and add optional toppings if desired.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 30gProtein: 4gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 50mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 12gVitamin A: 300IUVitamin C: 4mgCalcium: 20mgIron: 1mg

Notes

Use freshly ground cardamom for a richer flavor. Avoid overmixing to maintain cake texture. Store wrapped at room temperature for up to 3 days.

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