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Yazdi Cakes

4

45 min

Yazdi Cakes

Yazdi Cakes Photo 1

Category

Cake Recipes

Time

45 min

Serving

24 persons

Calories

215

Rating

4.00★ (40)

Cuisine

Author: Victoria Buriak
A recipe passed to me from my great-grandmother, these cakes are light and not too sweet. The cardamom and rosewater give it a distinctive Persian flavor. These are best served with hot tea or coffee.

Ingredients

  • all-purpose flour: 2 cups
  • baking powder: 1 tsp
  • eggs: 4 piece
  • ¼ cups white sugar: 1 piece
  • ½ cups butter: 1 piece (melted)
  • plain yogurt: 1 cup
  • ½ teaspoons ground cardamom: 1 piece
  • rose water: 1 Tbsp
  • blanched slivered almonds: 0.5 cup
  • ½ tablespoons chopped pistachio nuts: 1 piece

Metric Conversion

Stages of cooking

Yazdi Cakes Photo 21
Yazdi Cakes Photo 32
Yazdi Cakes Photo 43
  1. Preheat the oven to 350 degrees F (175 degrees C). Sift the flour and baking powder into a bowl; set aside. Grease the cups of a cupcake/muffin pan. You will need 24 cups.
    Yazdi Cakes Photo 2
  2. Combine the eggs and sugar in a large heatproof bowl and set on top of a pan of simmering water. Beat constantly with a whisk or electric mixer until thick and pale, about 8 minutes. Remove from the heat and continue to beat until cooled, about 10 minutes. Mix in the butter, yogurt, cardamom and rose water. Stir in the flour mixture by hand and fold in the slivered almonds. Spoon into the prepared cupcake molds, filling 3/4 full. Sprinkle some chopped pistachios over the tops.
    Yazdi Cakes Photo 3
  3. Bake in the preheated oven until firm to the touch and golden brown, 25 to 30 minutes.
    Yazdi Cakes Photo 4

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