Yazdi Cakes – Irresistibly Soft, Fragrant Iranian Cardamom
Yazdi Cakes are traditional Persian cupcakes known for their soft texture, fragrant aroma, and beautiful cracked dome. Infused with cardamom and rosewater, they deliver a delicate floral flavor that feels both comforting and elegant. These cakes are typically topped with sesame seeds, which add a subtle nutty note and attractive finish. Their light sweetness makes them perfect for pairing with tea or coffee. Easy to bake and full of cultural charm, Yazdi Cakes remain a beloved treat for celebrations and everyday enjoyment. Whether served warm from the oven or at room temperature, they bring a taste of Persian heritage to every bite.
Ingredients
- 3 eggs
- 1 cup sugar
- ¾ cup vegetable oil or melted butter
- 1 cup yogurt
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp ground cardamom
- 2 tbsp rosewater
- 1 tsp vanilla extract
- 2 tbsp sesame seeds (for topping)
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tray with paper cupcake liners.
- In a large bowl, beat the eggs and sugar until light and fluffy.
- Add vegetable oil (or butter), yogurt, vanilla extract, and rosewater, and mix well.
- In another bowl, combine flour, baking powder, and ground cardamom.
- Gradually fold the dry ingredients into the wet mixture until smooth.
- Fill each cupcake liner about ¾ full with the batter.
- Bake for 20–25 minutes until the tops crack slightly and turn golden.
- Allow the cakes to cool slightly before serving.
Notes
- Use freshly ground cardamom for the best flavor.
- Rosewater should be used sparingly to avoid overpowering the cake.
- Greek yogurt can be used for a richer texture.
- Paper liners help the cakes maintain their traditional shape.
- Sesame seeds add authentic flavor and visual appeal.
- Batter should be smooth without overmixing.
- Pistachios can enhance the Persian flavor profile.
- These cakes taste even better after resting for a few hours.