For the alphabet ‘ Y ‘ my cakes kept changing. The first recipe I chose was a Yeasted Coffee Cake, then I shifted to Yule Log, I had to give up on this too due to country specification. Finally I decided on Yazdi Cakes for A – Z Baking around the World.
Yazdi is a common name for someone or something from the city of Yazdi in Iran. I have always been fascinated with Persian Cuisine. Their use of saffron, cardamom and roses gives that exotic flavor to the dishes. These Yazdi cakes are simple vanilla cakes with rose and cardamom . Almonds are added to make them rich. I came across many recipes, of course all with eggs. So for these Yazdi Cakes I decided to use a vanilla cake mix. I added rose water and cardamom extract , and almonds to get that nutty taste. You could use any vanilla sponge cake recipe for these and add these flavorings. Pistachios or sesame seeds can be used for garnish.
These mini cakes turned out super moist and exotic. They reminded me of our Indian Mithais which taste best with these flavors.
2 cups cake mix, vanilla
60 ml oil
150 ml water
1 tbsp rose water
3-4 drops cardamom extract
1/2 cup almonds
pistachios for garnish
Preheat the oven to 180 degrees C.
Prepare the cup cake liners.
Mix in the cake mix, oil and water.
Beat with a electric beater till everything is well incorporated.
Add in the almonds, rose water and cardamom extract.
Mix gently and pour into the liners.
Garnish with chopped pistachios.
Bake for 12 -15 minutes or until a skewer comes out clean.
The baking time would vary according to the baking tin, since I baked them in flat cake trays they were done in 12 minutes.