Description
A recipe passed to me from my great-grandmother, these cakes are light and not too sweet. The cardamom and rosewater give it a distinctive Persian flavor. These are best served with hot tea or coffee.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 4 eggs
- 1 ¼ cups white sugar
- 1 ½ cups butter, melted
- 1 cup plain yogurt
- 1 ½ teaspoons ground cardamom
- 1 tablespoon rose water
- ½ cup blanched slivered almonds
- 1 ½ tablespoons chopped pistachio nuts
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Sift the flour and baking powder into a bowl; set aside. Grease the cups of a cupcake/muffin pan. You will need 24 cups.
- Combine the eggs and sugar in a large heatproof bowl and set on top of a pan of simmering water. Beat constantly with a whisk or electric mixer until thick and pale
- about 8 minutes. Remove from the heat and continue to beat until cooled
- about 10 minutes. Mix in the butter
- yogurt
- cardamom and rose water. Stir in the flour mixture by hand and fold in the slivered almonds. Spoon into the prepared cupcake molds
- filling 3/4 full. Sprinkle some chopped pistachios over the tops.
- Bake in the preheated oven until firm to the touch and golden brown
- 25 to 30 minutes.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Servings: 24