Persian Yazdi Cakes

    (33)
    45 minutes

    This recipe has been passed through the family over the years. The cakes are light and fluffy, but not overly sweet. Keeping with Persian flavouring, the cardamom and rose water give the cakes the unique flavourings.


    24 people made this

    Ingredients
    Makes: 24 cakes

    • 2 cups (250g) plain flour
    • 1 teaspoon baking powder
    • 4 eggs
    • 1 1/4 cups (250g) white sugar
    • 340g butter, melted
    • 1 cup (245g) plain yoghurt
    • 1 teaspoon ground cardamom
    • 1 tablespoon rose water
    • 55g blanched slivered almonds
    • 1 tablespoon pistachio nuts, chopped

    Directions
    Preparation:20min  ›  Cook:25min  ›  Ready in:45min 

    1. Preheat the oven to 180 degrees C. Sift the flour and baking powder into a bowl; set aside. Grease the cups of a cupcake tray. You will need 24 cups.
    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.
    3. Mix in the butter, yoghurt, cardamom and rose water. Stir in the flour mixture by hand and fold in the slivered almonds.
    4. Spoon into the prepared cupcake tray, filling 3/4 full. Sprinkle some chopped pistachios over the tops.
    5. Bake in the preheated oven until firm to the touch and golden brown, 25 to 30 minutes.
    See all 12 recipes

    Recently Viewed

    Reviews and Ratings
    Global Ratings:
    (33)

    Reviews in English (22)

    by
    22

    These are great! I would have given them a 4.5 if possible. They are very rich and would probably be better in smaller portions. Making them in Madeleine pans would be fabulous. Or you could just reduce the butter. Here's what I did: I HALVED the recipe, didn't heat the eggs and sugar in a double boiler (too lazy), used 1/2t cardamon, didn't add pistachios (didn't have any), and added 2T more sugar. I think the recipe probably doesn't need more sugar, but in the future I would reduce the butter and make the cakes in Madeleine tins.  -  15 Mar 2008  (Review from Allrecipes USA and Canada)

    by
    13

    I made a no nuts version and substituted vanilla flavored yogurt for the plain. They came out great. I will make them again. They were not hard to make either.  -  25 Jan 2009  (Review from Allrecipes USA and Canada)

    by
    12

    I made this cake and it tastes amazing!!!! I had gotten the recipe for this cake in the past and it never tasted the same. I think the fact that this recipe has yogurt instead of milk and has rose water makes it so good! I absolutely loved it! Thank you!  -  23 Dec 2010  (Review from Allrecipes USA and Canada)

    Write a review

    Click on stars to rate

    More Collections

    See all 1 collections