Yazdi is a common name for someone from the city or province of Yazd in central Iran.Cake Yazdi is a traditional and individually portioned cake that originates in Yazd, Iran. Baking these muffins is connected with customs and rituals in Yazd. Egg, sugar, ghee or vegetable oil, flour, salt, baking soda, baking powder, yogurt or milk, and cardamom are the key ingredients for baking these soft and fragrant muffins. They’re perfectly sweet and they will quickly disappear from the afternoon tea table.
The best Cake Yazdi is made in the bakeries of Yazd, Traditionally these cakes are made in small fluted molds, each a single-serve portion, but for home-baking ease, I’ve opted for muffin tins. While a bit fiddly, the texture is significantly improved by separating the egg yolks and whites. And, of course, my favorite ingredient, yogurt, tenderizes the batter.
2 cups all-purpose flour
1 teaspoon baking powder
1 ¼ cups white sugar
1 ½ cups butter, melted
1 cup plain yogurt
1 ½ teaspoons ground cardamom
1 tablespoon rose water
½ cup blanched slivered almonds
1 ½ tablespoons chopped pistachio nuts
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.
Nutrition Facts (per serving)