Cake Yazdi ( Persian Muffin )

Cake Yazdi isn't a muffin nor is a cupcake, it is a Persian saffron-infused mini cake cooked by Robi Bakery which is moist, light, and perfumed with saffron, and rosewater.

Homemade Pastries

A recipe passed to me from my 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.

Cake Yazdi

18-20 mini cakes Bake time: 12-15 minutes

Ingredients:

225g flour

1/2 tsp baking soda

1 tsp baking powder

150g sugar

4 eggs

1 tsp vanilla

1 tsp brewed saffron

1/4 cup milk

150g butter; softened

50g slivered pistachios

Dried rose petals & saffron strands for decoration

Process:

Spray all the cake pans with baking spray and place them on a baking tray. Preheat the oven to 350°F / 175°C.

Sift flour, baking powder, and baking soda together and set aside

In a medium heat-proof bowl, using a whisk mix eggs and sugar together. Place the bowl over a water bath at medium to low temperature and stir the mix until the sugar is completely melted. Make sure the water isn't boiling. Once the sugar is melted, transfer the mixture to the bowl of your stand mixer or to another stainless steel bowl and beat on medium speed for about 5-7 minutes or until the mixture is at room temperature, it's light and almost tripled in volume.

Add vanilla & brewed saffron,

Meanwhile use an electric egg beater or use a whisk and beat the softened butter until it's creamy and smooth without incorporating air and set aside.

With the speed on low, alternately add flour and milk to the egg batter, starting with flour and ending with flour.

Finally, add the softened butter and mix to incorporate.

Use an ice cream scooper to pour the batter into the cake pans. Sprinkle the tops with slivered pistachios and rose petals.

Bake at 350°F for about 12-15 minutes or until the edges of the cakes are golden in color.

Remove from the heat and place on a wire rack to cool.

You can keep the cakes in an air-tight container, place a layer of parchment paper in between each row and keep them at room temperature for up to 5 days.

These cakes are amazingly delicious with a fresh cup of tea. I hope that you enjoy baking and eating these yummy cakes.