Description
This Cardamom Orange Cake with Pistachio Streusel is a delightful blend of warm spices, fresh citrus, and crunchy nuts. Moist and fluffy, the cake features aromatic cardamom and vibrant orange flavors, topped with a buttery pistachio streusel that adds a perfect crunchy texture. Ideal for a sophisticated dessert or a special teatime treat.
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
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 and Prepare Pan: Preheat the oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper to ensure easy removal of the cake.
- Mix Dry Ingredients: In a medium bowl, whisk together 1 1/2 cups all-purpose flour, baking powder, baking soda, ground cardamom, and salt until combined evenly.
- Cream Butter and Sugar: In a large mixing bowl, cream the softened unsalted butter with granulated sugar using a mixer until the mixture is light and fluffy, which will help incorporate air for a tender cake.
- Add Eggs and Orange Zest: Add eggs one at a time to the butter mixture, beating well after each addition to maintain an even texture. Stir in the orange zest and vanilla extract to infuse the batter with aromatic citrus flavor.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients alternating with plain yogurt and fresh orange juice, mixing gently just until all ingredients are combined to avoid overmixing which can toughen the cake.
- Prepare Streusel Topping: In a small bowl, combine 1/3 cup all-purpose flour, brown sugar, and ground cardamom. Cut in the cold unsalted butter until the mixture forms coarse crumbs. Stir in the chopped pistachios to add crunch and nutty flavor.
- Assemble Cake: Pour the cake batter into the prepared pan and smooth the top evenly. Evenly sprinkle the pistachio streusel over the batter to create a crunchy topping.
- Bake: Bake the cake in the preheated oven for 40-45 minutes or until a toothpick inserted into the center comes out clean and the cake top turns golden brown.
- Cool: Let the cake cool in the pan for about 10 minutes, then transfer it carefully to a wire rack to cool completely before serving. This step ensures the cake sets perfectly and is easier to slice.
Notes
- Ensure butter is softened for proper creaming with sugar to achieve a light cake texture.
- Do not overmix the batter once combined to keep the cake tender.
- The orange zest and juice can be substituted with lemon if preferred for a different citrus twist.
- The pistachio streusel can be swapped with walnuts or almonds for variety.
- Store the cake covered at room temperature for up to 3 days or refrigerate for up to a week.
- Allow the cake to cool completely before slicing to avoid crumbling.
