Description
This Cardamom Orange Cake with Pistachio Streusel offers a delightful blend of warm spices and fresh citrus, topped with a crunchy pistachio streusel. Moist and flavorful, it’s perfect for a cozy afternoon tea or a sophisticated dessert.
Ingredients
Scale
Cake
- 1 1/2 cups (180g) all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp ground cardamom
- 1/4 tsp salt
- 1/2 cup (115g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 2 large eggs
- 1/2 cup (120ml) plain yogurt
- 1/4 cup (60ml) fresh orange juice
- Zest of 1 orange
- 1 tsp pure vanilla extract
Pistachio Streusel
- 1/3 cup (40g) all-purpose flour
- 1/4 cup (50g) brown sugar
- 1/2 tsp ground cardamom
- 1/4 cup (55g) cold unsalted butter, cubed
- 1/2 cup (60g) shelled pistachios, chopped
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper to prevent sticking and ensure easy removal.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cardamom, and salt to evenly distribute the leavening agents and spices.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar until the mixture is light and fluffy, which helps create a tender cake texture.
- Add Eggs and Orange Zest: Incorporate the eggs one at a time into the creamed mixture, beating well after each addition to maintain smoothness. Then stir in the fresh orange zest to infuse the batter with citrus aroma.
- Combine Wet and Dry Ingredients: Gradually add the dry mixture into the wet ingredients, along with the plain yogurt and fresh orange juice. Gently stir until just combined to maintain airiness in the batter.
- Prepare Streusel Topping: In a small bowl, combine the flour, brown sugar, and ground cardamom for the streusel. Cut in the cold, cubed unsalted butter using your fingers or a pastry cutter until the mixture resembles coarse crumbs. Stir in the chopped pistachios for added crunch.
- Assemble the Cake: Pour the cake batter into the prepared pan and smooth the surface evenly. Sprinkle the pistachio streusel mixture evenly over the top of the batter.
- Bake: Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean and the streusel topping is golden brown.
- Cool the Cake: Let the cake cool in the pan for about 10 minutes to set before transferring it to a wire rack to cool completely, ensuring the cake holds its shape and texture.
Notes
- For extra flavor, try to use freshly ground cardamom.
- Make sure the butter for the streusel is very cold for the best crumbly texture.
- You can substitute Greek yogurt for plain yogurt to add more protein and creaminess.
- Store the cake in an airtight container at room temperature for up to 3 days.
- This cake pairs wonderfully with a cup of black tea or coffee.
