Yazdi Cakes
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.
- 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
Find it online: https://avarecipe.com/yazdi-cakes/
