Description
This Orange Blossom Cardamom Cake with Pistachios is a fragrant and moist dessert that combines the zesty freshness of orange juice and zest with the subtle floral notes of orange blossom water and the warm spice of cardamom. Topped with crunchy chopped pistachios and a luscious orange glaze, this cake is perfect for any celebration or a delightful afternoon treat.
Ingredients
Scale
Dry Ingredients
- 200g (1 1/2 cups) all-purpose flour
- 1 tsp baking powder
- 1 tsp ground cardamom
- 1/4 tsp salt
Wet Ingredients
- 150g (3/4 cup) granulated sugar
- 120ml (1/2 cup) vegetable oil
- 3 large eggs
- 120ml (1/2 cup) freshly squeezed orange juice
- Zest of 2 oranges
- 2 tbsp orange blossom water
Additional Ingredients
- 100g (3/4 cup) shelled pistachios, chopped
- 120ml (1/2 cup) freshly squeezed orange juice (for glaze)
- 100g (1/2 cup) powdered sugar (for glaze)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 175°C (350°F) and prepare an 8-inch round cake pan by greasing it and lining the bottom with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, ground cardamom, and salt thoroughly to ensure the leavening agents and spices are evenly distributed.
- Beat Sugar and Eggs: In a separate bowl, beat the granulated sugar and eggs together until the mixture is pale in color and fluffy in texture, which helps incorporate air for a light cake.
- Add Wet Ingredients: Gradually add the vegetable oil, freshly squeezed orange juice, orange zest, and orange blossom water to the egg and sugar mixture, mixing well to combine all flavors and liquids evenly.
- Combine Wet and Dry Ingredients: Carefully fold the dry ingredients into the wet mixture using a spatula until just combined to avoid overmixing, which can lead to a dense cake.
- Incorporate Pistachios: Gently fold the chopped pistachios into the batter until distributed evenly throughout, adding texture and nutty flavor.
- Bake the Cake: Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake in the preheated oven for 35-40 minutes, checking by inserting a toothpick into the center. The cake is done when the toothpick comes out clean.
- Cool and Glaze: Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. While the cake cools, prepare the orange glaze by mixing powdered sugar with freshly squeezed orange juice until smooth. Drizzle over the cooled cake before serving.
Notes
- Make sure not to overmix the batter to keep the cake fluffy.
- Use fresh orange juice and zest for the best citrus flavor.
- For a more pronounced cardamom flavor, you can lightly toast the ground cardamom before adding to the flour.
- The cake keeps well in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- This cake can be served plain or with a dollop of whipped cream for extra richness.
