Description
A moist and fragrant Cardamom Orange Zest Cake featuring a delightful pistachio crunch and a sweet orange-cardamom syrup drizzle, perfect for a refreshing dessert or afternoon treat.
Ingredients
Scale
Dry Ingredients
- 1 ¾ cups (220g) all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp ground cardamom
- ¼ tsp salt
Wet Ingredients and Batter
- ¾ cup (170g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 3 large eggs
- Zest of 2 large oranges
- 1 tsp pure vanilla extract
- ½ cup (120ml) plain yogurt
- ½ cup (60g) shelled pistachios, chopped
Syrup
- ½ cup (100g) sugar
- ½ cup (120ml) fresh orange juice
- 1 tsp ground cardamom
Garnish
- Extra shelled pistachios, chopped
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and grease or line an 8-inch round cake pan to ensure the cake doesn’t stick during baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cardamom, and salt to combine evenly.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, which takes about 3-5 minutes with an electric mixer.
- Add Eggs and Flavorings: Add the eggs one at a time to the creamed mixture, mixing well after each addition. Then stir in the orange zest and pure vanilla extract until fully incorporated.
- Combine Wet and Dry Ingredients: Alternately add the dry ingredients and the plain yogurt to the wet mixture, beginning and ending with the dry ingredients. Mix gently until just combined to avoid overmixing.
- Fold in Pistachios: Carefully fold the chopped shelled pistachios into the batter to evenly distribute the nuts without deflating the batter.
- Bake the Cake: Pour the batter into the prepared cake pan and smooth the top. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Prepare Syrup: While the cake is baking, combine sugar, fresh orange juice, and ground cardamom in a small saucepan. Simmer over medium heat for about 5 minutes until the sugar dissolves and the syrup slightly thickens.
- Soak Cake with Syrup: After baking, allow the cake to cool slightly. Poke small holes all over the top of the cake using a skewer or fork, then pour the warm orange-cardamom syrup evenly over the cake to soak in.
- Garnish and Serve: Sprinkle extra chopped pistachios on top as garnish. Serve the cake once the syrup is absorbed and the cake has cooled to room temperature.
Notes
- Ensure butter is softened to room temperature for easier creaming.
- Use fresh orange zest and juice for the best citrus flavor.
- You can substitute plain yogurt with sour cream if preferred.
- For a nuttier taste, you may toast the pistachios lightly before folding them into the batter.
- Store any leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
