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Yazdi Cakes

Rated as 4.77 out of 5 Stars

"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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45 m servings 215
Original recipe yields 24 servings (24 cakes)


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  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; 14 19.9 3.4 62 121 Full nutrition

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Read all reviews 27
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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 jus...

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.

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 ro...

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 s...

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 e...

We made this as a group in our elementary History class and everyone loved it, kids and adults too! Very easy too...thanks!

I added saffron and rose water, and it turned out really great! Thanks for the recipe!

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.

I beat for 4 mins at room temp for the sugar and egg mixture. I added chopped walnuts instead and they came out fabulous!!