How to Make Yazdi Cake Like a Pastry Chef

Yazdi cake is one of Iran’s most delicious and traditional cakes, originating from the city of Yazd. This flavorful cake is especially popular during the month of Muharram, when it is distributed as a religious offering. Its popularity has spread across Iran, and it can easily be made at home. With the ingredient amounts provided here, you can prepare Yazdi cake for 4 people. To make a larger or smaller batch, simply adjust the quantities proportionally.

Ingredients for Yazdi Cake (Method 1)

• Eggs: 3

• Sugar: 200 g

• Cardamom powder: 1 tsp

• Thick, sweet yogurt: 120 g

• Vegetable oil: 175 g

• Rosewater: 30 g

• Honey: 1 tbsp

• Flour: 300 g

• Baking powder: 2 tsp

• Sesame seeds: as desired

Preparation (Method 1)

1. Beat eggs, sugar, and cardamom for 6–7 minutes until creamy and smooth.

2. Add yogurt, vegetable oil, rosewater, and honey, mixing just until combined.

3. Sift flour and baking powder into the mixture, then mix on low speed until smooth and free of lumps.

4. Pour the batter into paper muffin cups, filling about three-quarters full, and sprinkle sesame seeds on top. Use a spoon or knife tip dipped in oil to make a small mark on each cake.

5. Bake in a preheated oven. Keep the temperature high for the first 8 minutes so the cakes rise, then reduce the heat. If baking in a conventional oven, start at 200°C for 8 minutes, then lower to 180°C and bake for another 10–15 minutes until golden and fully cooked.

Tip: If using a stovetop method, preheat the pan. Start with high heat for 8 minutes, then reduce to medium and cook for another 7–8 minutes until golden and baked through.

Ingredients for Yazdi Cake (Method 2)

• White flour: 300 g

• Eggs: 3

• Sugar: 200 g

• Thick yogurt: 150 g

• Vegetable oil: 150 g

• Honey: 1 tbsp

• Baking powder: 1 tbsp

• Cardamom powder: 1½ tbsp

• Rosewater: 3 tbsp

Preparation (Method 2)

1. Bring all ingredients to room temperature at least 1 hour before baking. Preheat the oven to 200°C.

2. Beat the eggs in a suitable bowl until smooth, then add sugar and mix until creamy.

3. Stir in vegetable oil, followed by yogurt, rosewater, cardamom, and honey. Clean the sides of the bowl to ensure even mixing.

4. Sift flour and baking powder together, then gradually fold into the wet mixture in stages. Mix gently on low speed.

5. Immediately pour the batter into muffin cups lined with Yazdi cake paper, filling about two-thirds of each cup. Press a small indentation in the center and sprinkle with sesame seeds.

6. Bake in the preheated oven at 200°C for 10 minutes until the cakes rise completely. Reduce the oven temperature to 180°C and bake for another 10 minutes until golden and fully cooked.

7. Remove the cakes from the oven, allow to cool, and serve with tea.

Yazdi cake, with its soft texture, aromatic cardamom, and hint of rosewater, is a perfect treat to share with loved ones during any gathering.