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Orange Cardamom Pistachio Tea Cake

Delicious Orange Cardamom Pistachio Tea Cake for Joyful Moments

Enjoy the vibrant flavors of Orange Cardamom Pistachio Tea Cake, a delightful dessert perfect for any gathering.
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Prep Time 15 minutes
Cook Time 45 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Substitute with gluten-free flour blend for gluten-free.
  • 1 tbsp Baking Powder No substitutions recommended.
  • 1 tsp Baking Soda No substitutions recommended.
  • 1 tsp Ground Cardamom Possible substitute: ground cinnamon.
  • 1 tsp Salt Use with caution; omit if sensitive.
  • Zest of 2 oranges Orange Zest Fresh zest preferred over dried.
  • 1 cup Granulated Sugar Can substitute with coconut sugar for lower glycemic index.
  • ½ cup Unsalted Butter Substitute with coconut oil for dairy-free.
  • 2 large Eggs Can substitute with flaxseed meal (2 tbsp mixed with 6 tbsp water) for egg-free.
  • ½ cup Plain Yogurt or Sour Cream Substitute with plant-based yogurt for lactose-free.
  • ¼ cup Fresh Orange Juice Fresh is best; bottled juice in a pinch.
  • ½ cup Shelled Pistachios Roughly chopped; substitute almonds or walnuts if desired.
Optional Topping
  • Whipped Cream Pairs beautifully with the cake's flavors.
  • Light Glaze Drizzle over the top for sweetness and shine.

Equipment

  • 8-inch loaf or round cake pan
  • Mixing bowls
  • Whisk
  • Electric mixer

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease an 8-inch loaf or round cake pan, then dust it lightly with flour.
  2. In a medium mixing bowl, whisk together flour, baking powder, baking soda, ground cardamom, and salt.
  3. In a large mixing bowl, cream butter and sugar together using an electric mixer for 3-5 minutes until light and fluffy. Add eggs one at a time.
  4. Mix in the orange zest, juice, and yogurt until well combined.
  5. Gradually add the dry ingredients to the wet ingredients, folding gently until just combined.
  6. Fold in half of the chopped pistachios and pour the batter into the prepared pan. Sprinkle the remaining pistachios on top.
  7. Bake for 40-45 minutes, checking for doneness with a toothpick.
  8. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 30gProtein: 5gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 300IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Ensure ingredients are at room temperature and avoid overmixing for the best texture. Fresh orange zest gives the best flavor.

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