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.
Makes: 24 cakes
2 cups (250g) plain flour
1 teaspoon baking powder
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
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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.
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, yoghurt, cardamom and rose water. Stir in the flour mixture by hand and fold in the slivered almonds.
Spoon into the prepared cupcake tray, filling 3/4 full. Sprinkle some chopped pistachios over the tops.
Bake in the preheated oven until firm to the touch and golden brown, 25 to 30 minutes.