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Yazdi Cakes Recipe

Recipe by: shahrzad

"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."

Directions
Ingredients
Nutrition

Directions

Prep20 m
Cook25 m
Ready In45 m

1Preheat 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.
2Combine 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.
3Bake in the preheated oven until firm to the touch and golden brown, 25 to 30 minutes.

Ingredients

24 servings
215 cals

2 cups all-purpose flour
1 teaspoon baking powder
4 eggs
1 1/4 cups white sugar
1 1/2 cups butter, melted
1 cup plain yogurt
1 1/2 teaspoons ground cardamom
1 tablespoon rose water
1/2 cup blanched slivered almonds
1 1/2 tablespoons chopped pistachio nuts

Nutrition

Amount per serving ( 5 total)

Calories:

215

11%
Fat:

14

22%
Carbs:

19.9

6%
Protein:

3.4

7%
Cholesterol:

62

21%

Based on a 2,000 calorie diet

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