Cake Yazdi (Cardamom Rosewater Cupcakes)
Serves 18
10 mins prep
20 mins cook
30 mins total
Cake Yazdi is a traditional Persian cupcake recipe flavored with cardamom and rosewater — soft, moist, and aromatic. This recipe uses a non-traditional mixing method for an extra fluffy texture, like a Japanese sponge cake. Bake as fluffy muffins or delicate tartlets with crisp edges for a delicious treat perfect with tea or for Nowruz.
Preheat the oven to 350°F (175°C) and position the rack in the center. Grease muffin or tart pans with butter, dust with flour, and tap out the excess, or line with paper muffin liners.
In a medium bowl, sift together the flour, cornstarch, ground cardamom, baking powder, baking soda, and salt. Set aside.
Beat the eggs in a large mixing bowl at high speed for 1 minute until foamy. Gradually add the sugar and continue whisking at full speed for [timer minutes=8]8–10 minutes[/timer], or until the mixture is pale, thick, fluffy, and falls in ribbons when lifted.
In another small bowl, warm the ghee or oil until just melted. Whisk together with the yogurt until smooth and emulsified. Add rosewater and mix briefly to combine.
Saffron variation: Using a mortar and pestle grind saffron strands into a fine powder, dissolve in the rosewater, and soak for [timer minutes=20]20 minutes[/timer] before adding.
Add the dry ingredients and yogurt mixture to the egg mixture in 2–3 alternating additions. Fold gently with a spatula after each addition, scraping the sides and bottom to fully incorporate without deflating the batter.
Tip: If using a stand mixer, mix additions briefly at the lowest speed.
Portion the batter into the prepared pans. Muffin cups – 2 scoops (6 tablespoons) each; Tart shells – 1 scoop (3 tablespoons) each.
Top with slivered pistachios or sesame seeds and bake immediately — [timer minutes=15]15 to 20 minutes[/timer] for tartlet shells, and [timer minutes=20]20 to 25 minutes[/timer] for muffin pans — or until a toothpick inserted in the center comes out clean and the tops are lightly golden. Let cool in the pan for [timer minutes=5]5 to 10 minutes[/timer], then transfer to a wire rack to cool completely.
Tip: If the tops are not golden enough, broil for 30-second intervals at the end of baking.
Tip: Tent with foil during the last few minutes to prevent nuts from burning.