How to make Yazdi cake

Yazdi cake is one of the most delicious traditional Iranian cakes. The original recipe of this popular and tasty cake belongs to the ancient city of Yazd.
Yazdi cake may be remembered by many of us with our childhood memories that eating Yazdi cake paper was also delicious, but this delicious sweet despite the fact that many different types of sweets, including cream bread and raisin sweet, came to the market. No one forgot, because many people know well that the taste of this sweet doubles the deliciousness of tea.
Wherever you are in Iran, using this tutorial, you can make this delicious cake at home and enjoy its unique taste.

How to bake vanilla, chocolate or apple cake

bake a cake

• White baking flour 300 grams or 1 and 1/2 cups
• 2 eggs
• Sugar 2/3 cups
• 1/2 cup liquid oil
• Yogurt (full fat) 2/3 cup
• Baking powder 1/2 tablespoon
• Rose water 3 tablespoons
• ground cardamom 1/2 tbsp
• Salt 1/4 teaspoon

First, take all the ingredients out of the refrigerator one hour before so that they reach room temperature. Then set the oven to 200 degrees Celsius to heat it up. Break the eggs in a suitable container and beat them with an electric mixer for a few minutes until they are completely uniform. Then add the sugar to the eggs and beat them until they become creamy. Then add the liquid oil to the mixture of sugar and eggs. Add and stir.
After stirring a little, add the yogurt mixture and mix with the ingredients. Then add rose water, cardamom and honey to the yogurt mixture and stir. Clean the walls of the container. Sift the mixture of flour and baking powder together and mix it slowly in several steps and mix it slowly with a mixer. We immediately take the prepared liquid to the next step, which is pouring it into the mold, so that the cake batter does not have to wait.
Pour the prepared mixture with a funnel or a spoon into the muffin mold, which we have already put paper for Yazdi cake, and fill almost two thirds of the mold.
Or fill it in small Yazdi cake molds that are made with capsules or paper for Yazdi cakes. Just make sure to fill in the forms correctly. Make a small hole in the center of the mixture with the bottom of a spoon and pour some sesame seeds inside.

Place the tray in the preheated oven at 200 degrees Celsius for 10 minutes until the cakes are fully inflated. When the cakes are inflated, reduce the oven temperature to 180 degrees and let it bake for another 10 minutes. until the cakes are golden and cooked. After cooking, take the Yazdi cake out of the oven and let it cool, then put it in the desired dish and enjoy it with your loved ones with evening tea.

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• Your measurements may not be accurate.
• The time of mixing the ingredients was too much or too little.
• If you do not turn on the oven in advance, your cake will not rise.
• The temperature of the furnace is not suitable.
• You can pour sesame on it before putting it in the oven.
• Do not follow the order of adding ingredients while mixing.
• Your butter or eggs are not at the same temperature as the environment.
• Your baking powder has expired or is low.
• The amount of oil is too much.
• Your cake mold should be big compared to its ingredients.
• Yazdi cake mold should not be greased. Because due to the high heat, the fat enters the cake texture and the puff cake falls asleep. So be sure to use non-stick molds to prepare Yazdi cake.
• Make sure to wash the cake mold that you used before and dry it completely so that no trace of fat remains on it.
• If you open and close the oven door while baking the cake or if you open it too early before the end of baking, the center of your cake will not puff up.
• If the time to prepare the cake batter and bake it is too long, it will make the edges of your cake puffy but not in the middle.
• You can use local and traditional Yazd oil instead of liquid oil to have a delicious and tasty Yazdi cake.
• You can also use local yogurt.
• You can put greaseproof paper for Yazdi cakes or cupcakes inside the molds. And there is no need to grease and sprinkle flour.

Sources: Namnak, Iran Kook