Why Make This Recipe
Orange Cardamom Pistachio Cake is a delightful treat that combines the bright flavor of oranges with the warm spice of cardamom and the crunch of pistachios. It’s perfect for any occasion, whether you’re celebrating a special event or simply enjoying a cozy afternoon at home. This cake is not only delicious but also impressively beautiful, making it a great choice for gatherings. Plus, with its easy steps, even beginner bakers can feel confident making this scrumptious dessert.
How to Make Orange Cardamom Pistachio Cake
Ingredients
- 1 1⁄2 cups all-purpose flour
- 1 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 teaspoon ground cardamom
- 1⁄2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- Zest of 1 orange
- 1⁄2 cup fresh orange juice
- 1 teaspoon vanilla extract
- 1⁄2 cup chopped pistachios (plus extra for topping)
- Powdered sugar for dusting (optional)
Directions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a bowl, whisk together the flour, baking powder, baking soda, salt, and ground cardamom. Set this mixture aside.
- In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the orange zest, orange juice, and vanilla extract until fully combined.
- Gradually add the dry flour mixture to the wet ingredients, mixing until just combined.
- Fold in the chopped pistachios gently.
- Pour the batter into the prepared cake pan and smooth the top.
- Sprinkle extra pistachios on top for a lovely crunch.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Dust with powdered sugar before serving, if desired.
How to Serve Orange Cardamom Pistachio Cake
Serve this cake slightly warm or at room temperature. It pairs wonderfully with a cup of tea or coffee. For an extra touch, add a dollop of whipped cream or a scoop of vanilla ice cream. Garnish with additional chopped pistachios and orange slices for a beautiful presentation.
How to Store Orange Cardamom Pistachio Cake
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it fresh for longer, you can refrigerate it for up to a week. Make sure to let the cake come to room temperature before serving again.
Tips to Make Orange Cardamom Pistachio Cake
- Ensure your butter is at room temperature for easier mixing.
- Be careful not to overmix the batter; mix just until the ingredients are combined for a tender cake.
- Experiment with the amount of cardamom according to your taste preference.
- Use fresh orange juice and zest for the best flavor.
Variation
For a different twist, you can substitute almonds for pistachios or add more citrus zest, such as lemon or lime, for an enhanced flavor profile. You can also try adding a simple glaze on top instead of dusting it with powdered sugar.
FAQs
1. Can I use salted butter instead of unsalted?
Yes, but it may alter the flavor slightly. If using salted butter, consider reducing the amount of added salt in the recipe.
2. Can I make this recipe gluten-free?
Yes, you can use a gluten-free all-purpose flour blend instead of regular flour.
3. How can I tell when the cake is done?
The cake is done when a toothpick inserted in the center comes out clean or with a few crumbs attached but no wet batter.
Enjoy baking and savoring this lovely Orange Cardamom Pistachio Cake!
Print
Orange Cardamom Pistachio Cake
- Total Time: 50 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
A delightful cake combining bright orange flavor, warm cardamom spice, and crunchy pistachios; perfect for any occasion.
Ingredients
- 1 1⁄2 cups all-purpose flour
- 1 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 teaspoon ground cardamom
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- Zest of 1 orange
- 1/2 cup fresh orange juice
- 1 teaspoon vanilla extract
- 1/2 cup chopped pistachios (plus extra for topping)
- Powdered sugar for dusting (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a bowl, whisk together the flour, baking powder, baking soda, salt, and ground cardamom. Set mix aside.
- In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the orange zest, orange juice, and vanilla extract until fully combined.
- Gradually add the dry flour mixture to the wet ingredients, mixing until just combined.
- Fold in the chopped pistachios gently.
- Pour the batter into the prepared cake pan and smooth the top.
- Sprinkle extra pistachios on top for a lovely crunch.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Dust with powdered sugar before serving, if desired.
Notes
Serve slightly warm or at room temperature, with tea or coffee; it can also be garnished with whipped cream or ice cream.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American