Traditional Iranian Cake Yazdi Recipe


  • Pastry flour: 350g
  • Sugar: 150g
  • Eggs: 3
  • Honey: 2 tablespoons
  •  yogurt: 50g
  • Rosewater: 1 tablespoon
  • Baking powder: 1 teaspoon
  • Vegetable oil: 1/2 cup
  • Salt: 1/4 teaspoon
  • Cardamom powder: 1 teaspoon
  • Vanilla: 1/4 teaspoon

Instructions: In a large bowl, mix sugar and eggs with a hand mixer until well combined. Then add honey, rosewater, vanilla, baking powder, yogurt, cardamom, and salt to the bowl and mix well with the hand mixer. Add half of the vegetable oil and sift the flour twice before adding it to the bowl. Mix the ingredients well until a dough-like consistency is formed. Then add the remaining oil and mix again.

Preheat the oven to 200°C (392°F). Arrange the Cake Yazdi molds on an oven tray. You can line the metal molds with parchment paper or grease them with oil. Fill two-thirds of each mold with the Cake Yazdi batter. Use a small knife to make a cross mark on top of the batter in each mold, which greatly impacts the puffiness of the cakes. If desired, you can also sprinkle some sesame seeds on top of the batter.

Place the tray in the preheated oven. Bake the cakes for 15 to 20 minutes until they are fully puffed and golden. Once the cakes are ready, remove them from the oven and set them aside. Allow the Cake Yazdi to cool completely at room temperature. Then arrange them in your preferred container. To make the cakes more festive, you can melt some chocolate using the bain-marie method and drizzle it over the cakes.

translated from a persian recipe from :