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Yazdi Cakes

Yazdi Cakes

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Why You’ll Love This Recipe

  • Authentic Persian Flavor: The combination of cardamom and rosewater gives these cakes a distinctive Middle Eastern taste.
  • Light and Airy: Unlike dense cupcakes, Yazdi Cakes have a delicate crumb, making them easy to enjoy.
  • Simple to Make: Requires basic baking ingredients and comes together in under an hour.

Ingredients

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

  • All-purpose flour
  • Baking powder
  • Eggs
  • White sugar
  • Melted butter
  • Plain yogurt
  • Ground cardamom
  • Rosewater
  • Blanched slivered almonds
  • Chopped pistachios

Directions

  1. Preheat Oven: Set oven to 350°F (175°C). Line a muffin tin with paper liners or grease the cups.
  2. Mix Dry Ingredients: In a bowl, sift together flour and baking powder; set aside.
  3. Prepare Egg Mixture: In a heatproof bowl, beat eggs and sugar over a pan of simmering water until thick and pale (about 8 minutes). Remove from heat and continue whisking until cooled (about 10 minutes).
  4. Combine Wet Ingredients: Stir in melted butter, yogurt, cardamom, and rosewater.
  5. Incorporate Dry Ingredients: Gently fold the flour mixture into the wet ingredients until just combined. Fold in slivered almonds.
  6. Fill Muffin Cups: Spoon the batter into the prepared tin, filling each cup about 3/4 full. Sprinkle chopped pistachios on top.
  7. Bake: Bake for 25-30 minutes until golden brown and a toothpick inserted comes out clean.
  8. Cool and Serve: Let the cakes cool for a few minutes before transferring to a wire rack.

Servings and Timing

  • Servings: About 24 Yazdi Cakes
  • Preparation Time: 15 minutes
  • Cooking Time: 25-30 minutes
  • Total Time: 40-45 minutes

Variations

  • Nut-Free: Omit the nuts for a simpler version.
  • Flour Substitute: Use part rice flour for a different texture.
  • Alternative Flavoring: If rosewater isn’t available, try vanilla extract.

Storage/Reheating

  • Room Temperature: Store in an airtight container for up to 3 days.
  • Freezing: Wrap individually and freeze for up to 3 months. Thaw at room temperature before serving.

FAQs

What are Yazdi Cakes?

They are Persian cupcakes flavored with cardamom and rosewater, originating from Yazd, Iran.

Can I make Yazdi Cakes without rosewater?

Yes, you can substitute vanilla extract, but it will change the traditional flavor.

Are Yazdi Cakes gluten-free?

No, they are made with all-purpose flour, but you can experiment with gluten-free blends.

How do I keep Yazdi Cakes moist?

Using yogurt in the batter helps retain moisture. Avoid overbaking.

Can I use a different spice instead of cardamom?

Yes, cinnamon or nutmeg can be used, but cardamom is traditional.

What type of yogurt is best?

Plain whole-milk yogurt is ideal. Greek yogurt can be used but may result in a denser texture.

How do I prevent the cakes from sticking?

Use paper liners or grease the muffin tin well.

Can I make a smaller batch?

Yes, halve the recipe to make about 12 cakes.

What is the texture of Yazdi Cakes?

They are light and airy with a tender crumb.

How do I know when the cakes are done?

They should be golden brown, firm to the touch, and a toothpick should come out clean.

Conclusion

Yazdi Cakes are a delicious and aromatic Persian dessert, perfect for any occasion. Their unique blend of cardamom and rosewater makes them stand out from regular cupcakes. Whether you serve them with tea or as a light dessert, they are sure to be a delightful treat!

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Yazdi Cakes

Yazdi Cakes
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Yazdi Cakes, or Cake Yazdi, are traditional Persian cupcakes infused with fragrant cardamom and rosewater. These delicate, airy cakes are lightly sweet and often garnished with pistachios, making them the perfect treat to enjoy with tea or coffee.

  • Author: Ava
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 40-45 minutes
  • Yield: 24 Yazdi Cakes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Persian
  • Diet: Vegetarian

Ingredients

  • Dry Ingredients:

    • 2 cups all-purpose flour
    • 1 teaspoon baking powder
    • 1 teaspoon ground cardamom

  • Wet Ingredients:

    • 3 large eggs
    • 1 cup white sugar
    • ½ cup melted butter
    • ½ cup plain yogurt
    • 2 tablespoons rosewater

  • Toppings:

    • ¼ cup blanched slivered almonds
    • ¼ cup chopped pistachios

Instructions

  • Preheat the Oven – Set to 350°F (175°C). Line a muffin tin with paper liners or grease the cups.
  • Mix Dry Ingredients – In a bowl, sift together flour, baking powder, and cardamom. Set aside.
  • Prepare Egg Mixture – In a heatproof bowl, beat eggs and sugar over a pan of simmering water until thick and pale (about 8 minutes). Remove from heat and continue whisking until cooled (about 10 minutes).
  • Combine Wet Ingredients – Stir in melted butter, yogurt, and rosewater.
  • Incorporate Dry Ingredients – Gently fold the flour mixture into the wet ingredients until just combined. Fold in slivered almonds.
  • Fill Muffin Cups – Spoon the batter into the prepared tin, filling each cup about ¾ full. Sprinkle chopped pistachios on top.
  • Bake – Bake for 25-30 minutes until golden brown and a toothpick inserted comes out clean.
  • Cool and Serve – Let the cakes cool for a few minutes before transferring to a wire rack.

Notes

  • Variations: Omit nuts for a nut-free version or substitute vanilla for rosewater.
  • Storage: Store in an airtight container at room temperature for up to 3 days.
  • Freezing: Wrap individually and freeze for up to 3 months

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