Orange Cardamom Glazed Cardamom Cake With Toasted Pistachio

Prepare to be captivated by the enchanting flavors of this Orange Cardamom Glazed Cake! This isn’t just any cake; it’s a symphony of warm cardamom, bright citrus, and the satisfying crunch of toasted pistachios. Perfect for afternoon tea, a special occasion, or simply a moment of self-indulgence, this cake is guaranteed to impress. The delicate crumb, infused with aromatic cardamom, is beautifully complemented by a zesty orange glaze, making each bite a truly unforgettable experience. Let’s dive into the ingredients you’ll need to create this masterpiece!

Ingredients You’ll Need

• 200g (7oz) All-Purpose Flour (1 ⅔ cups): The foundation of our cake, providing structure and a tender crumb. All-purpose flour contains a moderate amount of protein, making it ideal for cakes.
• 150g (⅔ cup) Granulated Sugar: Adds sweetness and helps create a light and airy texture. Granulated sugar dissolves easily, ensuring a smooth batter.
• 100g (½ cup) Unsalted Butter, Softened: Essential for richness and flavor. Using softened butter allows it to cream properly with the sugar, creating a fluffy base. Ensure it’s truly softened, but not melted!
• 3 Large Eggs: Bind the ingredients together and contribute to the cake’s structure and richness. Using large eggs ensures consistent results.
• 120ml (½ cup) Whole Milk: Adds moisture and helps create a tender crumb. Whole milk provides a richer flavor than lower-fat options.
• 2 tsp (10ml) Ground Cardamom: The star spice! Cardamom lends a warm, fragrant, and slightly citrusy flavor that is simply divine. Use freshly ground cardamom for the most potent aroma.
• 1 tsp (5ml) Baking Powder: A leavening agent that helps the cake rise, creating a light and fluffy texture.
• ½ tsp (2.5ml) Baking Soda: Another leavening agent, working in conjunction with the baking powder to ensure a perfect rise.
• ¼ tsp (1.25ml) Salt: Enhances the flavors of the other ingredients and balances the sweetness.
• Zest of 1 Orange: Provides a bright, citrusy aroma and flavor. Use a microplane to zest the orange, avoiding the bitter white pith.
• 2 tbsp (30ml) Fresh Orange Juice: Adds a burst of fresh orange flavor and moisture. Freshly squeezed juice is always best!
• 1 tsp (5ml) Alcohol-Free Vanilla Extract: Enhances the overall flavor profile, adding a touch of warmth and complexity.
• 100g (3.5oz) Powdered Sugar (for glaze): Creates a smooth and delicate glaze that coats the cake beautifully.
• 2 tbsp (30ml) Fresh Orange Juice (for glaze): Adds a citrusy tang to the glaze and helps achieve the desired consistency.
• ½ tsp (2.5ml) Ground Cardamom (for glaze): Reinforces the cardamom flavor in the glaze, creating a harmonious blend.
• 1 tsp (5ml) Orange Blossom Water (alcohol-free) (for glaze): Adds a delicate floral aroma and flavor to the glaze.
• 30g (¼ cup) Pistachios, Toasted and Coarsely Chopped (garnish): Provides a delightful crunch and nutty flavor. Toasting the pistachios enhances their flavor and texture.
• Fresh Orange Zest Strip (garnish): Adds a beautiful visual appeal and a final burst of citrus aroma.

Ingredient Substitutions

While this recipe is designed for optimal flavor, here are a few substitutions you can make if needed:

• All-Purpose Flour: You can substitute with gluten-free all-purpose flour blend, but the texture may be slightly different.
• Whole Milk: Almond milk or oat milk can be used as a dairy-free alternative, but may slightly alter the flavor.
• Cardamom: While cardamom is key to this recipe, a pinch of nutmeg or cinnamon can be used in a pinch, though the flavor profile will change.

Baking the Perfect Cardamom Cake: A Step-by-Step Guide

1. Preheat and Prepare: Begin by preheating your oven to 180°C (350°F). This ensures even baking. Thoroughly grease an 8-inch round cake pan with butter or baking spray. Lining the bottom with parchment paper is crucial; it prevents sticking and allows for easy removal of the cake.
2. Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and 2 teaspoons of ground cardamom. Whisking is important to evenly distribute the leavening agents (baking powder and soda) and the spice, ensuring a consistent rise and flavor throughout the cake. Set this mixture aside.
3. Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar using an electric mixer. Beat on medium speed for 3-4 minutes, until the mixture is light and fluffy. This process incorporates air into the batter, which contributes to a tender crumb. The butter *must* be softened, but not melted, for optimal creaming.
4. Incorporate Eggs: Add the eggs one at a time to the creamed butter and sugar, beating well after each addition. This ensures each egg is fully emulsified into the mixture. Scrape down the sides of the bowl after each addition to ensure everything is evenly combined.
5. Add Flavorings: Stir in the orange zest, orange juice, and vanilla extract. The orange zest provides a bright, citrusy aroma and flavor, while the juice adds moisture. Vanilla extract enhances the overall flavor profile.
6. Alternate Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredient mixture, alternating with the milk. Begin and end with the dry ingredients. This technique prevents gluten development, resulting in a more tender cake. Mix only until just combined; overmixing can lead to a tough cake.
7. Bake to Golden Perfection: Pour the batter into the prepared cake pan and spread it evenly with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Start checking for doneness at 25 minutes.
8. Cooling Process: Allow the cake to cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. Cooling in the pan prevents the cake from breaking apart while still warm and delicate.
9. Prepare the Glaze: While the cake cools, whisk together the powdered sugar, orange juice, cardamom, and orange blossom water until smooth and pourable. Adjust the amount of orange juice to achieve your desired glaze consistency.
10. Glaze and Garnish: Once the cake is completely cooled, place it on a serving plate. Drizzle the glaze evenly over the top, allowing it to cascade down the sides. Immediately sprinkle with toasted pistachios and garnish with a strip of fresh orange zest.

The Science Behind the Spice: Why Cardamom Works So Well

Cardamom isn’t just a delicious spice; it’s a flavor powerhouse with a fascinating chemical composition. Its complex aroma comes from a combination of compounds, including cineole and limonene, which contribute to its warm, citrusy, and slightly floral notes. In this cake, cardamom complements the orange beautifully, enhancing its brightness and adding a layer of sophisticated warmth. Cardamom also has a subtle cooling effect, which balances the sweetness of the cake and glaze. The use of both ground cardamom in the cake and in the glaze ensures a consistent and pronounced cardamom flavor throughout.

Toasting Pistachios: Unlocking Maximum Flavor

Don’t underestimate the impact of toasting the pistachios! Toasting brings out their natural oils, intensifying their nutty flavor and creating a delightful textural contrast to the soft cake and smooth glaze. To toast pistachios, spread them in a single layer on a baking sheet and bake at 175°C (350°F) for 5-7 minutes, or until fragrant and lightly golden. Watch them carefully, as they can burn quickly. Alternatively, you can toast them in a dry skillet over medium heat, stirring frequently.

Orange Blossom Water: A Secret Ingredient for Floral Aroma

Orange blossom water is a key ingredient in many Middle Eastern and Mediterranean desserts, and it adds a delicate floral aroma that elevates this cake to another level. It’s made from the distilled petals of the orange blossom tree and has a subtle, sweet fragrance. A little goes a long way, so be sure to use it sparingly. If you can’t find orange blossom water, you can substitute with a tiny drop of orange extract, but the flavor won’t be quite the same.

Storing Your Orange Cardamom Cake

This cake is best enjoyed fresh, but it can be stored in an airtight container at room temperature for up to 3 days. The glaze may become slightly sticky over time. For longer storage, you can wrap the cake tightly in plastic wrap and freeze it for up to 2 months. Thaw overnight in the refrigerator before serving.

Frequently Asked Questions

Can I use other nuts instead of pistachios?

Yes, you can! Almonds or walnuts would also be delicious. Make sure to toast them for the best flavor.

Can I make this cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free all-purpose flour blend. Be sure to use a blend that contains xanthan gum for best results.

Can I make the glaze ahead of time?

Yes, you can make the glaze up to a day in advance. Store it in an airtight container at room temperature and whisk it again before using.

This Orange Cardamom Glazed Cardamom Cake with Toasted Pistachio is a delightful treat that’s perfect for any occasion. Its vibrant flavors and beautiful presentation are sure to impress! Don’t forget to save this recipe to Pinterest for later!

fragrant cardamom cake recipe melt in your mouth good

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• Author: Jusmira Rayne
• Total Time: 50 minutes
• Yield: 8 servings 1x
• Diet: General

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Description

This Orange Cardamom Glazed Cake is a delightful treat featuring warm cardamom, bright citrus, and crunchy pistachios. It’s perfect for a special occasion or a moment of self-indulgence.

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Ingredients

Scale 1x2x3x

• 200g (7oz) All-Purpose Flour: Provides structure and a tender crumb.
• 150g (⅔ cup) Granulated Sugar: Adds sweetness and a light texture.
• 100g (½ cup) Unsalted Butter, Softened: For richness and flavor; cream with sugar.
• 3 Large Eggs: Bind ingredients and add richness.
• 120ml (½ cup) Whole Milk: Adds moisture and tenderness.
• 2 tsp (10ml) Ground Cardamom: The key spice for warm, fragrant flavor.
• 1 tsp (5ml) Baking Powder: Leavening agent for a light texture.
• ½ tsp (2.5ml) Baking Soda: Works with baking powder for a perfect rise.
• ¼ tsp (1.25ml) Salt: Enhances flavors and balances sweetness.
• Zest of 1 Orange: Provides bright citrus aroma and flavor.
• 2 tbsp (30ml) Fresh Orange Juice: Adds fresh orange flavor and moisture.
• 1 tsp (5ml) Vanilla Extract: Enhances the overall flavor.
• 100g (3.5oz) Powdered Sugar (for glaze): Creates a smooth glaze.
• 2 tbsp (30ml) Fresh Orange Juice (for glaze): Adds citrus tang to the glaze.
• ½ tsp (2.5ml) Ground Cardamom (for glaze): Reinforces cardamom flavor in the glaze.
• 1 tsp (5ml) Orange Blossom Water (for glaze): Adds a delicate floral aroma.
• 30g (¼ cup) Pistachios, Toasted: Provides crunch and nutty flavor.
• Fresh Orange Zest Strip: Adds visual appeal and citrus aroma.

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Instructions

1. Preheat and Prep: Preheat oven to 180°C (350°F) and grease/line an 8-inch cake pan.
2. Combine Dry: Whisk flour, baking powder, baking soda, salt, and cardamom.
3. Cream Butter & Sugar: Cream butter and sugar until light and fluffy.
4. Add Eggs: Incorporate eggs one at a time, mixing well.
5. Add Flavorings: Stir in orange zest, juice, and vanilla.
6. Alternate Wet & Dry: Gradually add dry and wet ingredients, beginning and ending with dry.
7. Bake: Pour into pan and bake for 25-30 minutes.
8. Cool: Cool in pan for 10 minutes, then invert to cool completely.
9. Prepare Glaze: Whisk powdered sugar, orange juice, cardamom, and orange blossom water.
10. Glaze & Garnish: Drizzle glaze over cooled cake and sprinkle with pistachios and orange zest.

Notes

Toasting pistachios enhances their flavor. Use softened, not melted, butter for optimal creaming. Don’t overmix the batter to avoid a tough cake.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: International

Nutrition

• Serving Size: 1 slice
• Calories: 350 kcal
• Sugar: 30 g
• Sodium: 150 mg
• Fat: 20 g
• Saturated Fat: 10 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 40 g
• Fiber: 2 g
• Protein: 5 g
• Cholesterol: 80 mg

Keywords: cake,orange,cardamom,pistachio,glaze,baking,dessert,citrus,spice