Yazdi Cakes

Yazdi Cakes

Made  times
shahrzad 3

"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."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


45 m servings 215 cals
Serving size has been adjusted!

Original recipe yields 24 servings



  • Calories:
  • 215 kcal
  • 11%
  • Fat:
  • 14 g
  • 22%
  • Carbs:
  • 19.9g
  • 6%
  • Protein:
  • 3.4 g
  • 7%
  • Cholesterol:
  • 62 mg
  • 21%
  • Sodium:
  • 121 mg
  • 5%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  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.



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 jus...

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.

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 ro...

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

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 e...

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 s...

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.

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 ...

I beat for 4 mins at room temp for the sugar and egg mixture. I added chopped walnuts instead and they came out fabulous!!

From around the web