Recipe by shahrzad
"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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1 1/4 cups
1 1/2 cups
1 1/2 teaspoons
blanched slivered almonds
1 1/2 tablespoons
chopped pistachio nuts
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.
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 rose water makes it so good! I absolutely loved it! Thank you!
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.
We made this as a group in our elementary History class and everyone loved it, kids and adults too! Very easy too...thanks!
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 my roommate who doesn't like stuff she doesn't know loved them. I would suggest anyone to make this!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 126
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