I was away for mothers day, so when I got back, mom and I made cake yazdi together. I used Food of Life: Ancient Persian and Modern Iranian Cooking and Ceremonies
By Najmieh Batmanglij recipe. It’s a nice and simple recipe. I typed Mrs. Batmanglij’s recipe below from her book, and I included a couple of my own side notes. I like this recipe because I can dress it up with fancy icing or keep it as is for the picky eaters. It’s also very light and it’s amazing with tea or coffee.
Ingredients: Garnish:
1 cup canola oil or butter ¼ cup ground pistachios
1 ½ cups light brown sugar 2 tablespoons dried, crushed rose petals
3 tablespoons rose water
4 eggs, separated (room temperature)
1 cup whole plain yogurt
1 teaspoon baking soda
2 teaspoons baking powder
¼ teaspoon sea salt
1 tablespoon ground cardamom
¼ cup rice flour
1 ¾ cups unbleached flour
1 cup canola oil or butter ¼ cup ground pistachios
1 ½ cups light brown sugar 2 tablespoons dried, crushed rose petals
3 tablespoons rose water
4 eggs, separated (room temperature)
1 cup whole plain yogurt
1 teaspoon baking soda
2 teaspoons baking powder
¼ teaspoon sea salt
1 tablespoon ground cardamom
¼ cup rice flour
1 ¾ cups unbleached flour
1. Place the oven rack in the center and preheat oven to 350°F (180 °C). Line 2 muffin pans (capable of holding 12 muffins each) with paper cups. I made one tray of cupcakes and one cake.
2. In the mixing bowl of a mixer, blend the oil, sugar and rose water. While mixer is running, add the egg yolks one by one. Add the yogurt and continue to blend until creamy. I just used my hand held mixer in a regular bowl.
3. Sift together the baking soda, baking powder, salt cardamom, rice flour, and unbleached flour, and gradually add to the egg yolk mixture. Blend for a few minutes – do not over mix.
4. Beat the egg whites until stiff and fold into the flour mixture using a rubber spatula. Pour the batter into lined molds. Decorate each cupcake with the ground pistachios (and rose petals). The garnish is optional.
5. Place the pan in the centre rack of the oven and bake for 20 to 22 minutes or until a tester comes out clean (aka, toothpick) Remove the pan from the oven and allow to cool on a cooling rack.
6. When ready to serve, arrange the cupcakes on a footed cake dish.
2. In the mixing bowl of a mixer, blend the oil, sugar and rose water. While mixer is running, add the egg yolks one by one. Add the yogurt and continue to blend until creamy. I just used my hand held mixer in a regular bowl.
3. Sift together the baking soda, baking powder, salt cardamom, rice flour, and unbleached flour, and gradually add to the egg yolk mixture. Blend for a few minutes – do not over mix.
4. Beat the egg whites until stiff and fold into the flour mixture using a rubber spatula. Pour the batter into lined molds. Decorate each cupcake with the ground pistachios (and rose petals). The garnish is optional.
5. Place the pan in the centre rack of the oven and bake for 20 to 22 minutes or until a tester comes out clean (aka, toothpick) Remove the pan from the oven and allow to cool on a cooling rack.
6. When ready to serve, arrange the cupcakes on a footed cake dish.
