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Mini Orange, Pistachio, Cardamom, and Honey Cakes

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These delightful mini cakes are infused with citrusy orange, nutty pistachios, aromatic cardamom, and sweet honey. Moist, tender, and perfect for teatime or dessert, they offer a sophisticated treat inspired by Middle Eastern flavors.

Ingredients

1 cup all-purpose flour

½ cup ground pistachios

1 tsp baking powder

½ tsp ground cardamom

¼ tsp 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 tsp vanilla extract

¼ cup whole milk

½ cup chopped pistachios for topping

Instructions

  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 2/3 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.

Notes

  • Substitute almonds or walnuts for a different nut flavor.
  • Add a powdered sugar and orange juice glaze for extra sweetness.
  • Use almond or oat milk for a dairy-free version.
  • Try lemon zest/juice instead of orange for a tangier flavor.
  • Store in an airtight container for up to 3 days at room temp or refrigerate up to a week.

Nutrition

Find it online: https://recipesbyjanet.com/mini-orange-pistachio-cardamom-and-honey-cakes/