I created this dish to mix the flavors of caponata, an Italian eggplant appetizer, and eggplant parmesan. It contains a lot of olive oil and is fairly rich. It tastes finest when accompanied by linguini or another type of pasta. It has a pleasant texture with a mild sweetness and saltiness.
| Prep Time: | 20 mins |
| Cook Time: | 25 mins |
| Total Time: | 45 mins |
| Servings: | 24 |
| Yield: | 24 cakes |
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 4 eggs
- 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
Instructions
- 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
| Calories | 215 kcal |
| Carbohydrate | 20 g |
| Cholesterol | 62 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 8 g |
| Sodium | 121 mg |
| Sugars | 11 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
These are amazing!!! The recipe works great, and you can use sour cream instead of yogurt – tastes the same! Takes substantially longer than 30 minutes to bake in my oven.
Thank you for posting this recipe! I was so excited to make this cake! I bought it from the store yesterday and it tasted terrible so I decided to make it today. The recipe is pretty good. Next time I will not put a cup and a half of butter though. It was a bit too oily.
Because they used a ton of butter, they were super soft and moist – best eaten warm/warmed up. We ate these so fast that I haven’t made them since because I don’t know if it’s worth the time!
I made this today after reading so many positive comments. I followed the recipe exactly as mentioned but the cake was not edible. It had way toooo much butter. Since I did not have muffin pan I made this in a cake pan. Unfortunately was a total waste of effort and ingredients.
This is a great recipe, very easy and quick. I added a little bit of saffron and more rose water. It turned out great.
I made this recipe in order to use up some rose water that I had lying around … and it quickly turned into a family favourite! I ended up making it for one child’s birthday, at their enthusiastic request, and everyone loved them. Now I keep rose water on hand so I can make these cakes with some regularity 🙂
These were really delicious. My husband, who’s Iranian, has requested them as a regular muffin. I made a few changes: I added 1/2c. of rice flour for the flavor profile, reduced butter to 1c., and reduced sugar to 1c. It took 40 minutes to bake each dozen! The city of Yazd is famous for making really sweet sweets, but my husband prefers the slightly sweetened version of Yazdi cakes. Next time I’m going to reduce the sugar to 3/4c. in my search for the perfect slightly sweetened Y cake.
Made em …. for the Middle Eastern experience. They were interesting!
I’m not sure how I feel about these. They are good, but not great. They barely rose. I feel like it could have used more of every thing, cardomam, rose water, sugar and baking powder. As is, there is a hint of sweetness, a hint of rose water, and a hint of cardomam. I think I might try it again in a Bundt pan and experiment with increasing one or all of these ingredients. As is, it would go good with a sweet tea.
I tried out so many variations of the cake yazdi recipe to find the real thing, and nearly gave up on it. I’m so glad I came upon this one. This is the real thing! Thank you, Shahrzad!! I added a touch more rose water and a small pinch of saffron. AMAZING!
This is my favourite cake.
I added saffron and rose water, and it turned out really great! Thanks for the recipe!
made these for our Persian cookery demo by a Persian chef and he said they were the nearest to the cakes at home he had tasted. .. rose water makes other flavours come through too
Good recipe but I like a strong rose flavor. I think next time I will up the 1 table spoon to maybe 2 or 3
I made this today for my sweet 90 years old Persian mother in law and she loved it!!! I added one extra tablespoon of rose water and some saffron… It was beyond amazing. And easy! My only issue was that it was a bit dense. I’m new to baking….could be that I over whipped it. Anyways thanks for the awesome receipe. Will be making these for a longggg time!
I have tried it and it’s simple and delicious as snack with milk for children. I’m glad to meet many recipes from around the world in this sight. but it was better if it had a video to show how to cook clearly .
Excellent recipe . The cupcakes were delicious and very light
Love this recipe! It’s a bit buttery but I didn’t change a thing and everyone loves them! I’ll be making these again and again.
Thank you. This was great!! xo
I beat for 4 mins at room temp for the sugar and egg mixture. I added chopped walnuts instead and they came out fabulous!!
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 sharing.i have made these at least a dozen times now and my mom bought some yazdi cakes from a Persian bakery and these are way better than the ones from the bakery,just follow the recipe and the outcome is delicious and worth the effort,I bake them a few minutes extra so they are nice and golden brown,just keep a close watch as every oven is different.definitely a keeper forever and ever:) thank you once again:):)oh and I did sprinkle saffron along with the pistachios. Today is November 4th 2014 and I have made these muffins over and over again!everyone who eats them appreciates them,well worth the effort one puts in to make them.. Simply delicious,God bless you for sharing this excellent recipe:)made them for a charity this weekend:) and made them several times over ….delicious