For an enhanced flavor, toast the slivered almonds lightly before folding them into the batter. Ensure the butter is cooled slightly before adding it to the egg mixture to prevent cooking the eggs. These cakes are best enjoyed fresh, but can be stored in an airtight container at room temperature for up to 3 days. A touch of saffron infused in warm milk can be added to the batter for a more luxurious flavor profile.
Yazdi Cakes
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PREP TIME15 mins
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COOK TIME25 mins
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TOTAL TIME40 mins
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SERVING24 People
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VIEWS120
Embark on a sensory journey with these exquisitely delicate Yazdi Cakes. Infused with the enchanting aromas of cardamom and rosewater, these Persian-inspired delights offer a subtle sweetness and airy texture, perfect for accompanying your favorite hot beverage.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate20 g
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Cholesterol62 mg
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Fiber1 g
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Protein3 g
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Saturated Fat8 g
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Sodium121 mg
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Sugar11 g
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Fat14 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat your oven to 350°F (175°C). Prepare a 24-cup muffin tin by greasing it thoroughly. (5 minutes)
02
StepIn a medium bowl, sift together the flour and baking powder. Set aside. (3 minutes)
03
StepIn a large heatproof bowl, combine the eggs and sugar. Place the bowl over a pan of simmering water (double boiler). Whisk continuously until the mixture becomes thick, pale, and nearly doubled in volume, about 8 minutes. (8 minutes)
04
StepRemove the bowl from the heat and continue to beat with an electric mixer until the mixture has cooled down, approximately 10 minutes. This step is crucial for creating a light and airy cake. (10 minutes)
05
StepGently fold in the melted butter, yogurt, rose water, and ground cardamom until just combined. Be careful not to overmix. (5 minutes)
06
StepGradually incorporate the sifted flour mixture into the wet ingredients, folding gently until just combined. Do not overmix. Fold in the slivered almonds. (5 minutes)
07
StepSpoon the batter into the prepared muffin cups, filling each about 3/4 full. Sprinkle the tops generously with chopped pistachios. (7 minutes)
08
StepBake in the preheated oven for 25-30 minutes, or until the cakes are golden brown and a toothpick inserted into the center comes out clean. (30 minutes)
09
StepLet the cakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. (10 minutes)
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Catherine Hirthe
Jun 13, 2025I didn't have slivered almonds, so I used chopped walnuts instead. Still delicious!
Oscar Pfeffer
May 25, 2025Next time, I'll try adding a glaze for extra sweetness.
Jimmy Berge
May 16, 2025These are so light and delicious! The rosewater adds a lovely floral note.
Cynthia Mayer
May 12, 2025These were a hit at my tea party! Will definitely be making them again.
Walker Stoltenberg
Aug 3, 2024A delightful and unique recipe!
Cristian Mueller
Jul 12, 2024The cardamom and pistachio combination is amazing!
Anika Toy
Jul 7, 2024Easy to follow recipe, and the cakes turned out perfectly!
Felipe Dietrich
Jun 9, 2024My family loved these! I added a bit of lemon zest for extra brightness.
Kelton Steuber
Apr 20, 2024I accidentally overmixed the batter, and they were a bit dense, so be careful!
Martin Roberts
Feb 29, 2024The baking time was spot-on for my oven.