What makes this cake a Persian pistachio cake?

This Cardamom Orange Pistachio Tea Cake is inspired by traditional Persian pistachio cake recipes, blending cardamom, orange zest, and chopped pistachios to create a fragrant, nutty dessert reminiscent of a pistachio cardamom rose loaf or a Persian love cake cardamom and tea.

Can I substitute almonds for pistachios in this cardamom tea cake recipe?

Yes, you can replace pistachios with chopped almonds to make an almond cardamom tea cake or an orange cardamom almond cake while keeping the citrus and spice balance intact.

How do I make a pistachio syrup cake from this recipe?

Prepare a simple syrup with sugar, water, and finely chopped pistachios. Pour over the warm Cardamom Orange Pistachio Tea Cake to make a moist pistachio syrup cake that intensifies the nutty flavor.

What are the essential cardamom orange pistachio tea cake ingredients?

Key ingredients include all-purpose flour, sugar, butter, eggs, yogurt or buttermilk, ground cardamom, orange zest and juice, and chopped pistachios. Optional additions include rose water for a Persian love cake cardamom and tea twist or powdered sugar glaze for extra sweetness.

Cardamom Orange Pistachio Tea Cake – Easy, Nutty, Aromatic 2026

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.

Ingredients

Scale

🛒 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

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