Reviewer:

Reviewed: Dec. 6, 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.

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3 users found this review helpful

Reviewer:

marybakes

Cooking Level: Intermediate

Living In: Rolling Meadows, Illinois, USA

Reviewed: Nov. 6, 2011

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

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4 users found this review helpful

Reviewer:

Anel

Cooking Level: Expert

Home Town: North Hollywood, California, USA

Living In: Phoenix, Arizona, USA

Reviewed: Dec. 23, 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!

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8 users found this review helpful

Reviewer:

tinajoon

Reviewed: 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.

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2 users found this review helpful

Reviewer:

Celia Hall

Reviewed: Jan. 25, 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.

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7 users found this review helpful

Reviewer:

CHELLEOXFORD

Cooking Level: Intermediate

Home Town: San Jose, California, USA

Living In: Manteca, California, USA

Reviewed: 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.

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17 users found this review helpful