Mini Orange, Pistachio, Cardamom, and Honey Cakes

Why You’ll Love This Recipe

Mini Orange, Pistachio, Cardamom, and Honey Cakes are an irresistible combination of fragrant spices and bright citrus. They’re easy to make, look beautiful with a sprinkle of chopped pistachios on top, and are perfect for entertaining or enjoying with a cup of tea. The honey adds a natural sweetness, and the cardamom lends a unique, aromatic depth. Each bite is soft, moist, and packed with flavor.

ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

• 1 cup all-purpose flour

• ½ cup ground pistachios

• 1 teaspoon baking powder

• ½ teaspoon ground cardamom

• ¼ teaspoon salt

• ½ cup unsalted butter, softened

• ⅔ cup granulated sugar

• 2 large eggs

• Zest of 1 large orange

• ¼ cup fresh orange juice

• ¼ cup honey

• 1 teaspoon vanilla extract

• ¼ cup whole milk

• ½ cup chopped pistachios for topping

directions

1. Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.

2. In a medium bowl, whisk together flour, ground pistachios, baking powder, cardamom, and salt.

3. In a large bowl, cream the butter and sugar until light and fluffy.

4. Beat in the eggs one at a time.

5. Stir in orange zest, orange juice, honey, and vanilla extract.

6. Gradually mix in dry ingredients, alternating with the milk, starting and ending with the dry mix.

7. Spoon batter into muffin cups, filling about ⅔ full.

8. Sprinkle tops with chopped pistachios.

9. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.

10. Let cool in the pan for a few minutes, then transfer to a wire rack to cool completely.

Servings and timing

Servings: 12 mini cakes
Prep time: 15 minutes
Baking time: 18-20 minutes
Total time: 35 minutes
Approximate calories per serving: 210 kcal

Variations

• Substitute almonds or walnuts for pistachios for a different nutty flavor.

• Add a glaze made from powdered sugar and orange juice for extra sweetness.

• Use almond milk or oat milk instead of whole milk for a dairy-free option.

• Add a pinch of cinnamon or nutmeg for a spiced twist.

• Try using lemon zest and juice instead of orange for a tangier variation.

storage/reheating

Store these mini cakes in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week. To reheat, microwave individual cakes for about 10-15 seconds or warm them in a 300°F oven for 5-7 minutes to restore their freshly baked texture.

FAQs

How can I make these cakes gluten-free?

Use a 1:1 gluten-free flour blend in place of the all-purpose flour.

Can I use store-bought orange juice?

Freshly squeezed orange juice is recommended for the best flavor, but store-bought will work in a pinch.

Can I freeze these mini cakes?

Yes, freeze them in an airtight container for up to 2 months. Thaw at room temperature or reheat gently.

Are there any egg substitutes for this recipe?

You can try using flax eggs or a commercial egg replacer, though the texture may vary slightly.

Can I use pre-ground pistachios?

Yes, just make sure they’re finely ground and unsalted.

What kind of honey is best?

A mild, floral honey works beautifully to complement the cardamom and orange.

Can I skip the cardamom?

You can, though it adds a distinctive aroma. Substitute with a bit of cinnamon or simply omit it.

Can I make this in a loaf pan instead?

Yes, but adjust the baking time to around 40-45 minutes and check for doneness with a toothpick.

Can I add dried fruit to this recipe?

Yes, finely chopped dried apricots or cranberries would pair nicely.

How do I keep the cakes moist?

Avoid overbaking and ensure they are stored in an airtight container.

Conclusion

Mini Orange, Pistachio, Cardamom, and Honey Cakes offer an elegant blend of flavors in a small, satisfying package. With their zesty citrus notes, rich nuttiness, and aromatic spices, they’re sure to impress and delight. Whether you’re serving guests or treating yourself, these mini cakes are a perfect sweet indulgence.