Yazdi cakes are a popular Iranian sweet treat that is loved for its unique flavor and texture. These small, saffron-infused cakes are delicate and moist, perfect for a tea-time snack. This recipe captures the essence of traditional Yazdi cakes and allows you to recreate them in the comfort of your own kitchen. The combination of aromatic spices, rosewater, and pistachios make these cakes truly special. Enjoy the taste of Iran with this delightful recipe.
Ingredients
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
- 1/4 cup unsalted butter, room temperature
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup plain yogurt
- 1/4 teaspoon saffron threads, dissolved in 1 tablespoon hot water
- 1/2 teaspoon rosewater
- 1/4 cup shelled pistachios, roughly chopped
Directions
- Preheat the oven to 350°F (180°C) and line a muffin tin with cupcake liners.
- In a bowl, whisk together the flour, baking powder, salt, cardamom, nutmeg, and cinnamon. Set aside.
- In a separate large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs, one at a time, until well incorporated.
- Add the yogurt, saffron mixture, and rosewater to the wet ingredients and mix until combined.
- Gradually add the dry ingredients to the wet mixture and gently fold until just combined.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Sprinkle the chopped pistachios on top of each cake, pressing them lightly into the batter.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cake comes out clean.
- Remove from the oven and let the cakes cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
- Once cooled, serve the yazdi cakes with a hot cup of tea and enjoy!
