Nowrooz is coming and I have a simple, quick, and foolproof recipe to share with you, without any fancy decorations or embellishments. This recipe is for Cake Yazdi – Cardamom Rosewater Muffins کیک یزدی, which is perfect for baking beginners. Although these muffins are made from simple ingredients, they have a unique and special taste. They are fluffy and delicious due to the yogurt and oil in the batter, and have a delicate aroma of cardamom and rosewater. You can garnish them with chopped pistachios and rose petals, but traditionally in Persia, they are sprinkled with sesame seeds. You can choose whichever you prefer. They are best enjoyed with a hot brewed Persian tea (Chai). I hope you enjoy making and eating them!

Watch my preparation video on Instagram

CAKE YAZDI – CARDAMOM ROSEWATER MUFFINS کیک یزدی

Cake Yazdi – Cardamom Rose Water Muffins کیک یزدی  are some of the most delicious muffins in traditional Persian cuisine. Although the word “cake” might be misleading because this recipe is simply for muffins, in Persia, cakes, muffins, and similar treats are often referred to as “cake.” The recipe for these popular and flavorful muffins originated from the historical city of Yazd in the heart of Persia and is one of the oldest recipes from Yazd. The city is renowned for its sweets and pastries, and you can find some other Yazd recipes on my blog, such as Ghotab, Nan Panjeereh, Nan-e Berenji, Baghlava, and Baghlava Cake. If you ever travel to Persia, Yazd is an absolute must-see, and I have already written about it on my blog.

INGREDIENTS CAKE YAZDI

3 eggs, room temperature

200 g sugar

180 ml sunflower oil

150 g Greek-style yogurt

1 tbsp cardamom*

1 tbsp rose water*

300 g wheat flour type 405

1 tbsp baking powder

TOPPING

1 tbsp chopped pistachios*

1 tbsp rose petals* or

2 tbsp sesame seeds* (classic)

PREPARATION OF CAKE YAZDI

Preheat the oven to 180°C (356°F).
Make sure the eggs are at room temperature. Place all the eggs into a food processor (or use a hand mixer) and beat them for about 5 minutes until pale and creamy.
Add sugar and continue beating for another 3 minutes.
Gradually add sunflower oil while mixing briefly. Then add one by one yogurt, cardamom, and rosewater.
Mix flour with baking powder and sift once. Gradually add the flour to the batter and mix well.
Fill either a silicone muffin mold* or small paper muffin liners* and place them in a muffin baking tray*.

PREPARATION TOPPING

Garnish with chopped pistachios or traditionally with sesame seeds.
Place in the oven and bake until golden for about 25-30 minutes, depending on your oven.
Let them cool on a wire rack and top with a rose petal.
It’s important that the muffins rise and have a great dome.

BEFARMAYID!

Susan

The items marked with * are affiliate links, referral links. If you buy through this link, I get a small commission. The price stays the same for you and you can easily support my efforts. A big thank you ♥

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Have you cooked this or maybe another delicious recipe of mine? Feel free to leave me a comment below. If you tag your picture on Instagram with @labsalliebe  and use the hashtag #labsalliebe, I won’t miss a post and will be happy to leave you a comment as well. Can’t wait to see your creations.

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