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.