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–+ servings

Cake Yazdi

Omid Roustaei, The Caspian Chef
Cardamom and rosewater cupcakes
4.85 from 101 votes
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dessert
Cuisine Persian
Servings 12 cupcakes

Ingredients
  

  • 2 1/2 cups whole wheat pastry flour, (300 g) or all purpose
  • 2 teaspoons cardamom, ground
  • 2  teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 eggs
  • 1 cup sugar, (200 g)
  • 1 cup plain yogurt, (245 g) whole fat
  • 4 tablespoons rose water
  • 1/4 teaspoon saffron, ground and dissolved in 3 tablespoons of hot water
  • 1/2 cup unsalted butter, (113 g) gently melted

Topping

  • 1 tablespoon pistachios, chopped finely
  • 1 teaspoon rose petals (optional)

Instructions
 

  • Preheat oven to 375° F / 190° C.
  • Gently grease the muffin tins or use cupcake liners.
  • In a large bowl, mix together the flour, cardamom, baking powder, baking soda and salt.
  • In another bowl, whisk together the remaining ingredients.
  • Fold the wet mixture into the dry mixture and stir until just combined. Do not overmix.
  • Evenly fill the muffin tin or liners with the batter and bake for about 25 to 30 minutes, or until muffins are golden brown and a toothpick test comes out clean.
  • Remove from the oven and place on a serving platter and sprinkle the topping while hot.
  • Store in an airtight container.

Notes

Different varieties of Cake Yazdi will replace the pistachios with sesame seeds.
Also, cardamom and rose water can be replaced with vanilla for a simple vanilla cupcake. 
Keyword cardamom, cupcakes, dessert, Rose water, saffron
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