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.

Recipe Summary

prep:
20 mins
cook:
25 mins
total:
45 mins
Servings:
24
Yield:
24 cakes
Advertisement

Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

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

Nutrition Facts

215 calories; protein 3.4g 7% DV; carbohydrates 19.9g 6% DV; fat 14g 22% DV; cholesterol 62.1mg 21% DV; sodium 121.4mg 5% DV. Full Nutrition

Reviews (30)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/15/2008
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. Read More
(28)

Most helpful critical review

Rating: 1 stars
05/22/2020
I made this today after reading so many positive comments. I followed the recipe exactly as mentioned but the cake was not edible. It had way toooo much butter. Since I did not have muffin pan I made this in a cake pan. Unfortunately was a total waste of effort and ingredients. Read More
39 Ratings
  • 5 star values: 29
  • 4 star values: 8
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 2
Rating: 5 stars
03/15/2008
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. Read More
(28)
Rating: 5 stars
12/09/2014
This are the best muffins I have made,please do follow the recipe,I made half and they turned out delicious. I am from Yazd and this recipe is the closest anyone can get,thank you so much for sharing.i have made these at least a dozen times now and my mom bought some yazdi cakes from a Persian bakery and these are way better than the ones from the bakery,just follow the recipe and the outcome is delicious and worth the effort,I bake them a few minutes extra so they are nice and golden brown,just keep a close watch as every oven is different.definitely a keeper forever and ever:) thank you once again:):)oh and I did sprinkle saffron along with the pistachios. Today is November 4th 2014 and I have made these muffins over and over again!everyone who eats them appreciates them,well worth the effort one puts in to make them.. Simply delicious,God bless you for sharing this excellent recipe:)made them for a charity this weekend:) and made them several times over ....delicious Read More
(14)
Rating: 4 stars
01/26/2009
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. Read More
(14)
Advertisement
Rating: 5 stars
12/28/2010
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! Read More
(13)
Rating: 4 stars
12/06/2011
I usually use 1 1/2 cup AP flour and 1/2 cup rice flour. It just gives it a depth of flavor that you can otherwise only get when buying these from the city of Yazd itself. I don't do the whole eggs and sugar over heat thing either but I make sure that my eggs are room-temperature. Read More
(12)
Rating: 5 stars
11/06/2011
We made this as a group in our elementary History class and everyone loved it kids and adults too! Very easy too...thanks! Read More
(8)
Advertisement
Rating: 4 stars
08/23/2010
I used Greek yogurt and this recipe was delicious. I didn't get the whole effect since I left out the rose water... don't own any. Read More
(4)
Rating: 5 stars
03/26/2019
I added saffron and rose water and it turned out really great! Thanks for the recipe! Read More
(4)
Rating: 5 stars
09/13/2014
I beat for 4 mins at room temp for the sugar and egg mixture. I added chopped walnuts instead and they came out fabulous!! Read More
(3)
Rating: 1 stars
05/22/2020
I made this today after reading so many positive comments. I followed the recipe exactly as mentioned but the cake was not edible. It had way toooo much butter. Since I did not have muffin pan I made this in a cake pan. Unfortunately was a total waste of effort and ingredients. Read More