Yazdi Cake," or cupcake, has a simple recipe and an excellent taste, appealing even to those who aren't fond of other cakes.
According to the family magazine service of Saed News, many of us remember Yazdi Cake from our childhood, often recalling the fun of peeling off the paper wrapper, which was just as delicious as the cake itself. Despite the introduction of various sweets like cream puffs and raisin cookies, Yazdi Cake remains unforgettable, enhancing the enjoyment of tea.
Ingredients for Yazdi Cake
White flour: 300 grams
Eggs: 3
Sugar: 200 grams
Thick yogurt: 150 grams
Vegetable oil: 175 grams
Honey: 1 tablespoon
Baking powder: 1 tablespoon
Cardamom powder: 1.5 tablespoons
Rosewater: 3 tablespoons
Instructions for Crispy and Delicious Yazdi Cake
Preparation:
Bring all ingredients to room temperature by taking them out of the fridge an hour before starting.
Preheat the oven to 200°C (392°F).
Mixing:
Crack the eggs into a suitable bowl and beat with an electric mixer for a few minutes until smooth.
Add the sugar to the eggs and mix until the mixture turns creamy.
Add the vegetable oil to the creamy sugar and eggs, mixing well.
Gradually add the yogurt, rosewater, cardamom, and honey, mixing thoroughly after each addition. Clean the sides of the bowl as needed.
Sift together the flour and baking powder, then gradually fold them into the mixture using a mixer on low speed.
Filling the Molds:
Quickly pour the batter into muffin molds lined with special Yazdi cake paper, filling about two-thirds of each mold.
Alternatively, use small cake molds lined with special Yazdi cake paper. Make sure to leave some space at the top.
Use the back of a spoon to create a small indentation in the center of the batter and sprinkle some sesame seeds inside.
Baking:
Place the tray in the preheated oven at 200°C (392°F) for 10 minutes until the cakes rise.
Reduce the oven temperature to 180°C (356°F) and bake for an additional 10 minutes until the cakes are golden and cooked through.
Once baked, remove the Yazdi cakes from the oven and let them cool before arranging them on a serving dish. Enjoy with your loved ones alongside some afternoon tea.
Tips for Avoiding Flat Yazdi Cakes:
Ensure your measurements are accurate.
Avoid over or under mixing the batter.
Make sure your oven temperature is correct.
Follow the order of adding ingredients carefully.
Bring butter and eggs to room temperature.
Check the freshness of your baking powder.
Avoid using too much oil.
Use appropriately sized molds for the batter.
Avoid greasing Yazdi cake molds to prevent the batter from collapsing during baking.
Wash and thoroughly dry previously used molds to remove any residual grease.
Don't open the oven door during baking or too early before the cakes are fully baked.
Avoid prolonged preparation and baking times to ensure even rising.
Additional Notes on Yazdi Cake
Preparation time for ingredients and batter: approximately 1 hour and 15 minutes.
Baking and waiting time: around 30 minutes.
Yazdi Cake can be served as a snack.
The ingredient quantities and instructions are suitable for 8 servings.
