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.
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)
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)
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)