Description
A sweet and aromatic tea cake featuring the delightful combination of orange zest, fragrant cardamom, and crunchy pistachios, 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). Grease and flour an 8-inch loaf pan or round cake pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, ground cardamom, and salt. Set aside.
- In a large bowl, cream the softened butter and granulated sugar until light and fluffy—about 3-4 minutes.
- Beat in the eggs one at a time, ensuring each is fully incorporated.
- Add the orange zest, orange juice, and yogurt to the mixture and mix until combined.
- Gradually fold the dry ingredients into the wet mixture until just combined.
- Gently fold in half of the chopped pistachios.
- Pour the batter into the prepared pan and sprinkle the remaining pistachios on top.
- Bake for 40-45 minutes, or until a toothpick inserted comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
Store the cake in an airtight container for up to 4 days at room temperature or up to a week in the fridge. It can also be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 15g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: tea cake, orange cake, cardamom, pistachio, dessert, baking
