Cardamom Orange Pistachio Tea Cake – Easy Persian Pistachio Cake

I still remember the first time I baked a tea cake for my family—it was fragrant, nutty, and filled the kitchen with warm cardamom and orange aromas. Inspired by my love for simple, family-friendly desserts, this Cardamom Orange Pistachio Tea Cake combines Persian pistachio cake traditions with an easy, customizable recipe. Quick to prepare and perfect for tea time, it’s a dessert that balances flavor and convenience for busy weeknights or special occasions.

Why You’ll Love This Recipe

If you’ve ever wanted to enjoy a Persian pistachio cake at home, this Cardamom Orange Pistachio Tea Cake delivers the perfect balance of fragrant cardamom, zesty orange, and crunchy pistachios. This easy cardamom tea cake recipe is ideal for busy weeknights or special occasions, bringing a touch of elegance to your table without fuss. Inspired by a pistachio cardamom rose loaf and Persian love cake cardamom and tea traditions, it’s a versatile dessert that can also be made as an almond cardamom tea cake or orange cardamom almond cake. Drizzle with syrup to create a moist pistachio syrup cake version or enjoy it as a simple pistachio spice cake. With this cardamom orange pistachio tea cake recipe, you’ll love how the cardamom orange pistachio tea cake ingredients come together to make a comforting, aromatic, and family-friendly treat that’s both visually stunning and utterly delicious. Perfect for tea time, brunch, or gifting to loved ones.

Ingredients for This Recipe

This Cardamom Orange Pistachio Tea Cake combines carefully selected ingredients to create a fragrant, moist, and nutty dessert. The all-purpose flour, baking powder, and baking soda provide the perfect structure, while ground cardamom infuses a warm, aromatic spice that complements the zesty orange. Butter and sugar create a rich, tender crumb, and eggs bind everything together. Yogurt or buttermilk adds moisture, and chopped pistachios give a satisfying crunch. The optional glaze made with powdered sugar and orange juice enhances both flavor and presentation. Using these cardamom orange pistachio tea cake ingredients ensures a Persian pistachio cake-inspired result that’s ideal for tea time, brunch, or family gatherings, bringing the flavors of a pistachio cardamom rose loaf or almond cardamom tea cake to your kitchen. This cardamom orange pistachio tea cake recipe is versatile and can also be adapted into a pistachio syrup cake or an orange cardamom almond cake variation, making it a favorite for both everyday and special occasions.

🛒 Ingredients (for one 9×5-inch loaf or 8-inch round cake)

For the Cake:

• 1 ¾ cups all-purpose flour
• 1 ½ tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ tsp ground cardamom
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• Zest of 1 large orange
• ½ cup plain yogurt or buttermilk
• ¼ cup fresh orange juice
• ½ cup chopped pistachios

For Optional Glaze:

• ½ cup powdered sugar
• 1–2 tbsp orange juice
• 1 tsp finely chopped pistachios for garnish

How to Make This Recipe

Creating the perfect Cardamom Orange Pistachio Tea Cake is easier than it seems, and following this cardamom tea cake recipe step by step ensures a moist, fragrant dessert every time. The combination of cardamom, orange zest, and chopped pistachios—key elements of a Persian pistachio cake—brings a warm, nutty aroma to your kitchen. Whether you want a pistachio cardamom rose loaf, an almond cardamom tea cake, or a pistachio spice cake variation, these steps guide you to use all the cardamom orange pistachio tea cake ingredients effectively, making a Persian love cake cardamom and tea-inspired treat or a pistachio syrup cake for added indulgence. This cardamom orange pistachio tea cake recipe is ideal for tea time, brunch, or family gatherings, turning simple ingredients into a comforting, elegant dessert.

🛒 Steps:

• Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf or 8-inch round pan
• In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, salt, and ground cardamom
• In a large bowl, cream unsalted butter and granulated sugar until light and fluffy
• Beat in eggs one at a time, then stir in vanilla extract and orange zest
• Alternate adding dry ingredients and yogurt or buttermilk to the butter mixture until smooth
• Fold in fresh orange juice and chopped pistachios for a nutty, citrus flavor
• Pour batter into prepared pan and bake 40–50 minutes until a toothpick comes out clean
• Let cake cool, then drizzle with powdered sugar glaze mixed with orange juice and sprinkle chopped pistachios if desired

Expert Cooking Tips

Mastering the Cardamom Orange Pistachio Tea Cake is all about knowing how to handle the cardamom orange pistachio tea cake ingredients to maximize flavor and texture. Using fresh cardamom and orange zest enhances the aromatic profile, while toasting the chopped pistachios brings out their nutty richness, perfect for a Persian pistachio cake or a pistachio cardamom rose loaf. For variations, you can try an almond cardamom tea cake or drizzle syrup to make a pistachio syrup cake. This cardamom tea cake recipe ensures every bite highlights the balance of citrus, spice, and nuts, making it a memorable dessert for tea time, brunch, or special occasions. Proper technique with these cardamom orange pistachio tea cake ingredients transforms a simple recipe into a fragrant Persian love cake cardamom and tea-inspired treat.

💡 Expert Tips:

• Use freshly ground cardamom for maximum fragrance and authentic Persian pistachio cake flavor
• Lightly toast pistachios before folding into the batter to enhance crunch and nutty aroma
• For a pistachio syrup cake, drizzle simple syrup over the warm cake for added moisture
• Try a pistachio cardamom rose loaf variation by adding a few drops of rose water
• Ensure eggs and butter are at room temperature for a smooth, fluffy cardamom tea cake
• Zest the orange finely to distribute citrus flavor evenly throughout the cake
• Store the cardamom orange pistachio tea cake in an airtight container to keep it moist

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This Cardamom Orange Pistachio Tea Cake brings together the fragrant warmth of cardamom, the bright citrus of orange, and the nutty crunch of pistachios to create a truly memorable dessert. Inspired by Persian pistachio cake traditions and versatile enough to be enjoyed as a pistachio cardamom rose loaf, almond cardamom tea cake, or pistachio syrup cake, this cardamom orange pistachio tea cake recipe is quick, easy, and family-friendly. Perfect for tea time, brunch, or special occasions, it turns simple cardamom orange pistachio tea cake ingredients into a flavorful, aromatic treat that everyone will love.

Cardamom Orange Pistachio Tea Cake

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• Author: Savannah
• Total Time: 40–45 minutes
• Yield: 10–12 servings 1x
• Diet: Vegetarian

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Description

A fragrant, moist tea cake infused with cardamom and orange zest, studded with crunchy pistachios. Perfect for tea time, brunch, or a special dessert, this cake balances citrus brightness with nutty richness and a delicate spice aroma.

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Ingredients

Scale 1x2x3x

🛒 Ingredients (for one 9×5-inch loaf or 8-inch round cake):

For the Cake:

• 1 ¾ cups all-purpose flour

• 1 ½ tsp baking powder

• ½ tsp baking soda

• ¼ tsp salt

• ½ tsp ground cardamom

• ½ cup unsalted butter, softened

• ¾ cup granulated sugar

• 2 large eggs

• 1 tsp vanilla extract

• Zest of 1 large orange

• ½ cup plain yogurt or buttermilk

• ¼ cup fresh orange juice

• ½ cup chopped pistachios

For Optional Glaze:

• ½ cup powdered sugar

• 1–2 tbsp orange juice

• 1 tsp finely chopped pistachios for garnish

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Instructions

📝 Instructions:

Step 1: Preheat & Prep
Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan or an 8-inch round cake pan with parchment paper.

Step 2: Mix Dry Ingredients
In a medium bowl, whisk together flour, baking powder, baking soda, salt, and ground cardamom.

Step 3: Cream Butter & Sugar
In a large bowl, beat the butter and sugar until fluffy. Add eggs one at a time, then stir in vanilla and orange zest.

Step 4: Combine Wet & Dry Ingredients
Alternate adding dry ingredients and yogurt (or buttermilk) to the butter mixture. Mix until smooth. Stir in orange juice and fold in chopped pistachios.

Step 5: Bake
Pour batter into prepared pan. Bake for 40–50 minutes, or until a toothpick inserted into the center comes out clean. Cool in pan for 10 minutes, then transfer to a wire rack.

Step 6: Glaze & Garnish (Optional)
Whisk powdered sugar with orange juice to make a thin glaze. Drizzle over cooled cake and sprinkle with chopped pistachios.

Notes

• Pistachio Substitute: Use almonds or cashews if desired.
• Extra Flavor: Add 1 tsp rose water for a Persian-style variation.
• Make Ahead: Cake can be baked a day ahead; glaze just before serving.
• Storage: Store in an airtight container at room temperature for 2–3 days.

• Prep Time: 10 minutes
• Cook Time: 30–35 minutes
• Category: Dessert / Tea Cake
• Method: Baked
• Cuisine: Persian-inspired / International