A recipe passed to me from my greatgrandmother these Yazdi cakes are light and not too sweet The cardamom and rosewater give it a distinctive Persian flavor They are best served with hot tea or coffee
Prep Time
40 mins
Dificult
Medium
Servings
24
Ingredients
Instructions
Preheat the oven to 350 degrees F (175 degrees C). Grease the cups of a muffin pan. You will need 24 cups.
Sift flour and baking powder into a bowl; set aside.
Combine the eggs and sugar in a large heatproof bowl and set on top of a pan of simmering water. Beat constantly with a whisk or electric mixer until thick and pale
about 8 minutes. Remove from the heat and continue to beat until cooled
about 10 minutes. Mix in the butter
yogurt
cardamom and rose water. Stir in the flour mixture by hand and fold in the slivered almonds. Spoon into the prepared cupcake molds
filling 3/4 full. Sprinkle some chopped pistachios over the tops.
Bake in the preheated oven until firm to the touch and golden brown
