Orange Cardamom Pistachio Tea Cake
A delightful Orange Cardamom Pistachio Tea Cake that combines vibrant flavors and inviting aromas, perfect for any occasion.
Equipment
- 8-inch loaf pan or round cake pan
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon ground cardamom
- 0.25 teaspoon salt
Wet Ingredients
- Zest of oranges 2 oranges
- 0.75 cups granulated sugar
- 0.5 cups unsalted butter softened
- 2 large eggs
- 0.5 cups plain yogurt or sour cream
- 0.25 cups fresh orange juice
Toppings
- 0.5 cups shelled pistachios roughly chopped
Instructions
Baking 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.
Nutrition
Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 4gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 3gCholesterol: 50mgSodium: 150mgFiber: 2gSugar: 15g
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