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Cake Yazdi - Cardamom Rose Water Muffins کیک یزدی

Cake Yazdi – Cardamom Rose Water Muffins کیک یزدی

 Easy, quick, and foolproof recipe

Course afternoon tea, baking, Baking for Norouz, easy recipe, Muffins
Cuisine iranian cuisine, iranian food, persian cuisine, Persian Food
Keyword Cake Yazdi – Cardamom Rose Water Muffins کیک یزدی
Prep Time 10 minutes
Cook Time 20 minutes
Servings 12 Pieces
Author Labsalliebe

Ingredients

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 pistachios chopped
  • 1 tbsp rose petals or
  • 2 tbsp sesame seeds traditional way

Instructions

PREPARATION OF CAKE YAZDI

  1. Preheat the oven to 180°C (356°F).

  2. Make sure the eggs are at room temperature.

  3. Place all the eggs into a food processor (or use a hand mixer) and beat them for about 5 minutes until pale and creamy.

  4. Add sugar and continue beating for another 3 minutes.

  5. Gradually add sunflower oil while mixing.

  6. Then add one by one yogurt, cardamom, and rosewater.

  7. Mix flour with baking powder and sift once.

  8. Gradually add the flour to the batter and mix well.

  9. Fill either a silicone muffin mold or small paper muffin liners and place them in a muffin baking tray.

PREPARATION TOPPING

  1. Garnish with chopped pistachios or traditionally with sesame seeds.

  2. Place in the oven and bake until golden for about 25-30 minutes, depending on your oven.

  3. Let them cool on a wire rack and top with a rose petal.

Recipe Notes

It’s important that the muffins rise and have a great dome.