Easy Yazdi Cake Recipe

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 4 eggs eggs
• 1.25 cups white sugar
• 1.5 cups butter, melted
• 1 cup plain yogurt
• 1 tablespoon rose water
• 1.5 teaspoons ground cardamom
• 0.5 cup blanched slivered almonds
• 1.5 tablespoons chopped pistachio nuts

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 24-cup muffin tin for baking.
2. Sift together the flour and baking powder in a bowl. Set the mixture aside.
3. In a large, heatproof bowl, combine the eggs and sugar. Place the bowl over a pan of simmering water. Using a whisk or electric mixer, continuously beat the mixture until it becomes thick and a pale yellow color, approximately 8 minutes. Remove the bowl from the heat and continue beating until the mixture has cooled, about 10 minutes.
4. Incorporate the butter, yogurt, rose water, and cardamom into the mixture. Gently fold in the flour mixture by hand, followed by the slivered almonds. Spoon the batter into the prepared muffin cups, filling them about 3/4 of the way. Sprinkle the pistachios evenly over the tops.
5. Bake in the preheated oven until the cakes are firm to the touch and have turned a golden brown color, around 25 to 30 minutes.

Nutrition

• Calories: 215 kcal
• Fat Content: 14 g
• Fiber Content: 1 g
• Sugar Content: 11 g
• Sodium Content: 121 mg
• Protein Content: 3 g
• Cholesterol Content: 62 mg
• Carbohydrate Content: 20 g
• Saturated Fat Content: 8 g
• Unsaturated Fat Content: 0 g