Yazdi Cakes

This Yazdi cake recipe is light and not too sweet. Cardamom and rosewater give it Persian-inspired flavors. They're perfect with hot tea or coffee.

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 215 Calories

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 4 eggs
• 1 cup plain yogurt
• 1 tablespoon rose water
• 1.25 cups white sugar
• 1.5 teaspoons ground cardamom
• 0.5 cup blanched slivered almonds
• 1.5 cups butter, melted
• 1.5 tablespoons chopped pistachio nuts

Recipe Instructions

Step 1

Bake in the preheated oven until firm to the touch and golden brown, 25 to 30 minutes.

Step 2

Sift flour and baking powder into a bowl; set aside.

Step 3

Preheat the oven to 350 degrees F (175 degrees C). Grease a 24-cup muffin pan.

Step 4

Combine eggs and sugar in a large heatproof bowl; set on top of a pan of simmering water. Beat constantly with a whisk or electric mixer until thick and pale yellow, about 8 minutes. Remove from the heat and continue to beat until cooled, about 10 minutes.

Step 5

Mix in butter, yogurt, rose water, and cardamom. Stir in flour mixture by hand. Fold in slivered almonds. Spoon into the prepared muffin cups, filling 3/4 full. Sprinkle pistachios over tops.