Cake Yazdi: A Fragrant Persian Delight
There’s something so heartwarming about traditional bakes that capture the essence of cultural heritage, and Cake Yazdi does just that. These soft, aromatic cakes are a classic from the city of Yazd in Iran. Infused with cardamom and rose water, Cake Yazdi is a delightful blend of subtle sweetness and floral fragrance, perfect to enjoy with a cup of tea or coffee.
If you’re looking for a simple yet elegant dessert, or even just a snack to treat yourself to, this recipe is for you. With easy-to-find ingredients and straightforward steps, Cake Yazdi is a must-try for anyone curious about Persian baking.
Basic Ingredients Used For Cake Yazdi
Cake Yazdi:
Eggs: Eggs play several roles in this recipe. They help bind the ingredients together and assist in the cake’s rise, resulting in a light and fluffy texture. Eggs also add moisture and richness, contributing to the cake’s soft crumb and golden colour.
Yoghurt: Yoghurt provides moisture and softness to the cake, giving it a tender and moist texture. The mild acidity in yoghurt helps activate the baking powder, improving the cake’s rise. It also adds a slight tang, balancing the sweetness.
Sugar: Sugar not only sweetens the cake but also enhances its flavour and helps to create a golden crust. It also contributes to the cake’s texture by tenderising the batter and slowing down the formation of gluten.
Oil: Oil helps to keep the cake moist and tender for longer, compared to butter which solidifies as it cools. Its neutral flavour allows the aromatic ingredients like cardamom and rose water to shine through.
Cardamom: Cardamom is a staple spice in Persian cooking, adding a warm, aromatic flavour to the cake. Its subtle spiciness enhances the sweetness and floral notes of the rose water, making it an essential ingredient.
Rose Water: Rose water adds a delicate, fragrant flavour that is key to traditional Persian desserts. Its floral aroma complements the cardamom, elevating the overall sensory experience of the cake.
Flour: Plain flour provides the structure for the cake. It interacts with the wet ingredients to form a batter that rises and sets during baking, resulting in a tender yet firm crumb.
Baking Powder: Baking powder acts as a leavening agent, causing the cake to rise by releasing carbon dioxide when exposed to heat. This creates air pockets in the batter, giving the cake a light, fluffy texture.
Alternative Ingredients
Eggs: For a vegan alternative, you can replace eggs with a flaxseed mixture (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water per egg) or use unsweetened applesauce (¼ cup per egg).
Yoghurt: Swap traditional yoghurt with plant-based options like almond or coconut yoghurt to make a dairy-free version of Cake Yazdi.
Sugar: If you’d prefer to use a different sweetener, coconut sugar or brown sugar can be substituted for a richer flavour. For a liquid sweetener like honey or agave, reduce the amount of other liquids slightly to maintain the proper texture.
Flour: You can replace plain flour with a gluten-free flour blend if you require a gluten-free option. Ensure the blend includes a binder like xanthan gum to maintain the cake’s structure.
Rose Water: If rose water is unavailable, orange blossom water makes a good substitute, or you could use vanilla or almond extract for a different yet delicious flavour.
Preparation Tips for Cake Yazdi
- Room Temperature Ingredients: Ensure your eggs and yoghurt are at room temperature before starting. This ensures the ingredients mix smoothly, leading to a more consistent batter and better texture.
- Sift Dry Ingredients: Sifting the flour, baking powder, and cardamom helps to remove lumps and ensures the baking powder is evenly distributed, which helps the cake rise uniformly.
- Do Not Overmix: When combining the dry and wet ingredients, mix just until incorporated. Overmixing can activate the gluten in the flour and result in a dense, tough cake.
- Rose Water: Rose water can be quite potent, so it’s important not to use too much. Start with the amount specified, as overusing it can overpower the other flavours.
Serving Tips for Cake Yazdi
- Garnishing: Serve Cake Yazdi warm with a dusting of icing sugar or garnish with finely chopped pistachios for a touch of texture and colour.
- Accompaniments: These cakes pair wonderfully with Persian tea, mint tea, or even a light herbal brew. Fresh berries or dried fruits like figs can also be served on the side to enhance the floral and spiced notes of the cake.
- Occasions: Cake Yazdi is a delightful treat for festive gatherings, such as Nowruz (Persian New Year), or afternoon tea. Its small size makes it perfect for sharing at parties or gifting.
Storage Tips
At Room Temperature: Cake Yazdi can be stored in an airtight container at room temperature for up to 3 days. Keep them in a cool, dry place to retain their freshness.
In the Fridge: To keep the cakes for longer, refrigerate them in an airtight container. They will stay fresh for up to a week. To enjoy, you can warm them slightly in the oven before serving.
Freezing: These cakes freeze well. Wrap each one tightly in cling film, then place them in a freezer-safe bag or container. Store for up to 3 months. When ready to serve, thaw them at room temperature or reheat briefly in the oven for a freshly-baked feel.
Cake Yazdi
Ingredients
- 3 eggs
- 150 g yoghurt
- 300 g sugar
- 175 ml oil
- 1 tsp ground cardamom
- ¼ cup rose water
- 300 g all-purpose flour
- 1 tbsp baking powder
Instructions
- Preheat the oven to 190°C (375°F).
- In a medium bowl, combine your dry ingredients—flour, baking powder, and cardamom.
- In a large bowl, beat eggs until pale and frothy. Add in the yoghurt, sugar, and oil, whisking until everything is smooth and well combined.
- Gradually add the dry ingredients to the wet mixture. Gently mix until just combined—be careful not to overmix, as we want the cakes to stay light and fluffy.
- Grease a 12-cup muffin tin or line it with paper liners. Pour the batter into the cups, filling each about 2/3 of the way. Now, here's a little trick: after placing the cakes in the oven, reduce the temperature to 170°C (340°F) and bake for 25 minutes. This gentle heat helps the cakes cook evenly without over-browning the tops. You’ll know they’re done when a toothpick inserted into the centre comes out clean.
- Once baked, allow the cakes to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. This ensures they are set properly and hold their shape.
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