This recipe is for easy-to-make, absolutely aromatic, and delicious Yazdi cakes. Eating these tiny cakes will bring back sweet memories of childhood and distant lands. The flavors are so Persian and include delightful cardamom and light rosewater essence. My modern twist is to top Yazdi cakes with a luscious buttercream frosting infused with saffron. Make this simple cupcake recipe and experience a taste of pure Persian heaven in every bite!
Yazd is a province in central Iran. It is said that these sweet cakes originally come from Yazd although you can find them all over Iran and beyond.
Can you make Yazdi cakes gluten-free?
Yes! I have made this simple recipe several times, swapping in a variety of flours, depending on the contents of the pantry and who I’m sharing them with. This recipe post is for standard white flour, however, a good 1:1 gluten-free substitute flour is also suitable.
My personal favorite gluten-free option is King Arthur Gluten-free flour. It’s easy to find in most grocery stores and available on Amazon Prime. The taste of Yazdi cakes made with gluten-free flour is almost identical with the addition of a welcome slightly powdery texture.
There are a few unique ingredients required to make an authentic tasting Yazdi mini cake. If you have access to Amazon, getting the ingredients is just a few clicks away.
Unique ingredients:
- ground cardamom
- culinary rose water
- saffron
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The steps for making Yazdi cakes are simple.
Steps:
- Beat eggs and blend in sugar, oil, and yogurt
- Whisk the dry ingredients together
- Sift the dry ingredients into the egg mixture
- Scoop into a well-oiled muffin or cupcake baking tin
- Bake and cool
- Frost or embellish
There are many options for topping Yazdi cupcakes. The tradition is to sprinkle them with either sesame seeds or green, slivered pistachios. In my modern version of Yazdi cakes, I use a saffron-infused buttercream frosting to pipe on the tops for an extra sweet, fun, and delicious option.
Topping options:
- sesame seeds
- green, slivered pistachios
- dried rose petals
- frosting
- edible gold glitter and/or edible gold luster dust
Rose petals offer a unique and beautiful garnish. Green pistachio slivers add color and compliment the Persian flavors. Edible gold glitter or gold cake dusting powder is fun to play with and elevates these homey cakes to something formal enough for the most royal of guests! Play with the topping options and choose what suits you and your occasion the best.
If you loved this recipe, be sure to check out our other aromatic Persian baking treats including the following:
Gluten-free Persian Rice Flour Cookies | Naan Berenji,
Gluten-free Persian Walnut Cookies | Naan Gherdooee
Yazdi Cakes
This recipe is for easy-to-make, absolutely aromatic, and delicious Yazdi cakes. Eating these tiny cakes will bring back sweet memories of childhood and distant lands. The flavors are so Persian and include delightful cardamom and light rosewater essence. My modern twist is to top Yazdi cakes with a luscious buttercream frosting infused with saffron.
Ingredients
- 2 eggs
- 1/2 cup sugar
- 1/2 cup vegetable oil
- 1/2 cup European style yogurt
- 2 tablespoons culinary rose water
- 1 cup flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon cardamom
Saffron-infused buttercream frosting
- 1 cup butter, softened
- 3 cups powdered sugar, sifted
- 2 tablespoons milk
- 2 tablespoons bloomed saffron* (see recipe notes)
Instructions
- Preheat the oven to 350 degrees F
- Beat the eggs in a large bowl until stiff
- Mix in sugar
- Blend in the yogurt and the oil until fully incorporated
- Stir in the rose water
- Use a whisk to mix the flour with the baking powder and baking soda
- Sift the flour mixture into the wet mixture
- Beat the combined mixture thoroughly
- Scoop the batter into a well-oiled muffin or cupcake tin using a 1/3 measuring cup
- Bake 18 to 22 minutes - mini cakes should be slightly browned on the sides and edges
- Allow to fully cool before frosting or garnishing
- Making saffron-infused buttercream frosting: using aa paddle attachment of a stand mixer mix on low speed for about a minute or two until light and fluffy
- Add the sifted powdered sugar gradually, blend and stir, scraping down the sides of the bowl as needed
- Add in the bloomed saffron or pure saffron spray and mix to combine
- Add in the milk and whip for about 3 to 5 minutes until the desired frosting consistency is achieved
Notes
Notes on yogurt in cake batter:
I recommend using European-style yogurt vs Greek yogurt. European yogurt is thinner and runnier, thus easier to mix and combine in the cake batter.
Rosewater can be a polarizing flavor. If you or those you are baking for do not care for rose water in desserts, simply omit it. You can add vanilla extract or almond extract in its place.
Notes on blooming saffron:
To bloom saffron use about 1/4 teaspoon of ground saffron threads dissolved in about 2 tablespoons of boiling water. After about 3 to 5 minutes the saffron will be dissolved or bloomed into the water and the resulting saffron-infused water is what is called for in this frosting recipe.
If you are usingpure saffron spray, the saffron has already been bloomed - the saffron in. this form is slightly more concentrated, hence you can use slightly less than 2 tablespoons of pure saffron spray.
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Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 416Total Fat: 26gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 72mgSodium: 210mgCarbohydrates: 45gFiber: 0gSugar: 36gProtein: 3g
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