Yazdi Cakes

4.7
(40)

A recipe passed to me from my great-grandmother, these cakes are light and not too sweet. The cardamom and rosewater give it a distinctive Persian flavor. These are best served with hot tea or coffee.

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Prep Time:
20 mins
Cook Time:
25 mins
Total Time:
45 mins
Servings:
24
Yield:
24 cakes

Ingredients

  • 2 cups all-purpose flour

  • 1 teaspoon baking powder

  • 4 eggs

  • 1 ¼ cups white sugar

  • 1 ½ cups butter, melted

  • 1 cup plain yogurt

  • 1 ½ teaspoons ground cardamom

  • 1 tablespoon rose water

  • ½ cup blanched slivered almonds

  • 1 ½ tablespoons chopped pistachio nuts

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Sift the flour and baking powder into a bowl; set aside. Grease the cups of a cupcake/muffin pan. 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. Mix in the butter, yogurt, cardamom and rose water. Stir in the flour mixture by hand and fold in the slivered almonds. Spoon into the prepared cupcake molds, filling 3/4 full. Sprinkle some chopped pistachios over the tops.

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

Nutrition Facts (per serving)

215 Calories
14g Fat
20g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 24
Calories 215
% Daily Value *
Total Fat 14g 18%
Saturated Fat 8g 39%
Cholesterol 62mg 21%
Sodium 121mg 5%
Total Carbohydrate 20g 7%
Dietary Fiber 1g 2%
Total Sugars 11g
Protein 3g
Vitamin C 0mg 1%
Calcium 46mg 4%
Iron 1mg 4%
Potassium 71mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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