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Yazdi cake: photo of the dish
Illustrative photo: Roozitaa — CC BY-SA 3.0, Wikimedia Commons
Snacks & baking

Yazdi cake

A soft cake flavoured with rose water and cardamom, originating from the city of Yazd. It is served at the end of a meal or with afternoon tea, in thin slices.

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Ingredients

Ingredients

Glaçage

Spices & seasoning

Optional extras

On the side

Instructions

  1. Preheat the oven to 170 °C (150 °C fan) and butter a 25 cm loaf tin, then line it with baking paper.
  2. In a large bowl, whisk the eggs with the sugar for 3 to 4 minutes, until pale and frothy.
  3. Add the oil, yoghurt, rose water and vanilla, then mix gently.
  4. Sift the flour with the baking powder, cardamom and salt, then fold them into the wet mixture with a spatula, without overworking the batter.
  5. Pour the batter into the tin, smooth the top and sprinkle with crushed pistachios.
  6. Bake for 40 to 45 minutes; check with the blade of a knife, which should come out dry.
  7. Let it cool for 10 minutes, then turn out onto a rack.
  8. For the icing, mix the icing sugar, rose water and warm water until smooth, then drizzle over the warm cake.

Variations and tips

Lemon version. Replace the rose water with the zest and 2 tablespoons of lemon juice for a fresher taste.

With what you can find. If rose water is hard to find, use 1 teaspoon of orange blossom extract or an extra teaspoon of vanilla.

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Original Ecomely recipe.