Cake Yazdi is the Typical Persian Muffin, one of those traditional tastes that remains in minds as people grow up.
Iranian Patisserie is very reach in taste; the taste, which is normally characterized by adding glimpses of saffron and cardamom, the two very aromatic spices in Asian culinary. Today’s recipe is and has been a famous favorite of Persians for ages and as far as I remember. The following recipe is for 12 to 14 muffins. Enjoy the exotic aroma while backing.
Sugar ¾ Cup
Vanilla Extract 1 tsp
Rose water 2 tbsp
Milk or Yogurt ¾ Cup
Vegetable oil or Canola oil ¾ Cup
Cardamom 1 tsp
Flour 2 Cup
Backing Powder 1 tbsp
A glimpse of Saffron (infused in hot water- not mandatory)
Crushed walnuts or pecans + Raisins ½ Cup
Pistachio powder or sesame seeds for seasoning
Preheat the oven to 400 degrees. Line 2 trays with muffin papers.
In a large mixing bowl, Batter Eggs, Sugar, Vanilla Extract and Rose water approximately for 5 minutes with a hand held mixer until the sugar is completely dissolved and the mix becomes white.
Add milk or yogurt and mix them together. Add oil and saffron and mix again.
Combine flour, cardamom powder and backing powder together in another bowl and add little by little to the mix until just smooth. Be careful not to over mix the batter.
In the end add pecans and raisins and mix everything quickly with spatula.
Spoon the material into the muffin liners and put them in the oven for 10 minutes. After 10 minutes reduce the heat to 175 degrees and leave for 15 more minutes.
Use some sesame seeds or pistachio powder to season or decorate the muffins.