Rating: 4.5 stars
40 Ratings
  • 5 star values: 30
  • 4 star values: 9
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

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

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

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  • 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; carbohydrates 19.9g; fat 14g; cholesterol 62.1mg; sodium 121.4mg. Full Nutrition
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