Yazdi Cakes7 Reviews
- Prep: 20 min
- Cook: 25 min
- Ready In: 45 min
“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.” - by shahrzad
Original recipe yields 24 cakes
- 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.
- 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.
Amount Per Serving (24 total)
- 215 cal
- 14 g
- 19.9 g
Based on a 2,000 calorie diet
Reviews (7)Rate This Recipe
"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 redu..." See morece 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."
"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 wat..." See moreer makes it so good! I absolutely loved it! Thank you!"
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