A light and fragrant Persian cupcake flavored with cardamom, rosewater, and saffron, with a delicate texture and golden crust, perfect for tea time.
Cake Yazdi (کیک یزدی) is a traditional Persian cupcake, originating from Yazd, a historic city in central Iran known for its fine pastries and sweets. These cupcakes are a staple of Persian bakeries and are often served with tea at family gatherings, Nowruz, and religious ceremonies.
Unlike Western cupcakes, Cake Yazdi is less sweet, with a more aromatic and slightly dense texture due to the use of cardamom, rosewater, and saffron. The combination of these flavors gives Cake Yazdi a uniquely Persian character, making it a beloved treat across Iran.
Ingredients
Dry Ingredients:
2 cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 tsp ground cardamom
Wet Ingredients:
2 large eggs
¾ cup sugar
½ cup unsalted butter, melted (or vegetable oil)
1 cup plain yogurt (or buttermilk)
1 tbsp rosewater
¼ tsp ground saffron, dissolved in 2 tbsp hot water
1 tsp vanilla extract
For Topping:
1 tbsp chopped pistachios (optional)
1 tbsp sesame seeds (optional)
1 tbsp dried rose petals (optional)
Directions
Prepare the Oven & Muffin Pan:
Preheat oven to 175°C (350°F). Line a muffin tin with cupcake liners or grease lightly with oil.
Mix the Dry Ingredients:
In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cardamom.
Beat the Eggs & Sugar:
In a large bowl, beat eggs and sugar until light and fluffy (about 3-4 minutes).
Add the Wet Ingredients:
Mix in melted butter, yogurt, rosewater, saffron water, and vanilla extract, stirring until combined.
Combine & Mix:
Gradually add the dry ingredients to the wet mixture, folding gently until smooth. Do not overmix; the batter should be light and airy.
Fill the Cupcake Liners:
Spoon batter into cupcake liners, filling each about ¾ full. Sprinkle with chopped pistachios, rose petals or sesame seeds for garnish.
Bake the Cupcakes:
Bake for 20-25 minutes, until golden brown and a toothpick inserted comes out clean.
Cool & Serve:
Let cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature with Persian tea (Chai).
Recipe Note
Tips & Variations
For extra moisture, replace half of the yogurt with sour cream.
For a richer texture, use butter instead of oil.
For a more golden color, increase the saffron slightly.
For a nuttier flavor, fold in chopped walnuts or almonds.
