Yazdi Cakes Recipe - Allrecipes.com
Yazdi Cakes Recipe
  • READY IN 45 mins

Yazdi Cakes

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 24 cakes Change Servings
  • PREP

    20 mins
  • COOK

    25 mins

    45 mins


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

Mar 15, 2008

These are great! I would have given them a 4.5 if possible. They are very rich and would probably be better in smaller portions. Making them in Madeleine pans would be fabulous. Or you could just reduce the butter. Here's what I did: I HALVED the recipe, didn't heat the eggs and sugar in a double boiler (too lazy), used 1/2t cardamon, didn't add pistachios (didn't have any), and added 2T more sugar. I think the recipe probably doesn't need more sugar, but in the future I would reduce the butter and make the cakes in Madeleine tins.

Jan 26, 2009

I made a no nuts version and substituted vanilla flavored yogurt for the plain. They came out great. I will make them again. They were not hard to make either.


19 Ratings

Dec 28, 2010

I made this cake and it tastes amazing!!!! I had gotten the recipe for this cake in the past and it never tasted the same. I think the fact that this recipe has yogurt instead of milk and has rose water makes it so good! I absolutely loved it! Thank you!

Nov 06, 2011

We made this as a group in our elementary History class and everyone loved it, kids and adults too! Very easy too...thanks!

Dec 06, 2011

I usually use 1 1/2 cup AP flour and 1/2 cup rice flour. It just gives it a depth of flavor that you can otherwise only get when buying these from the city of Yazd itself. I don't do the whole eggs and sugar over heat thing either but I make sure that my eggs are room-temperature.

Aug 23, 2010

I used Greek yogurt and this recipe was delicious. I didn't get the whole effect since I left out the rose water... don't own any.

Dec 08, 2014

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

Aug 18, 2013

I was a little worried that it wasn't going to go right because the egg and sugar part didn't come out correctly and I used self-rising gluten free flour. But they were absolutely delicious and my roommate who doesn't like stuff she doesn't know loved them. I would suggest anyone to make this!


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  • Calories
  • 215 kcal
  • 11%
  • Carbohydrates
  • 19.9 g
  • 6%
  • Cholesterol
  • 62 mg
  • 21%
  • Fat
  • 14 g
  • 22%
  • Fiber
  • 0.6 g
  • 2%
  • Protein
  • 3.4 g
  • 7%
  • Sodium
  • 121 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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