Cake Yazdi
A perfected cake recipe designed to evoke the comforting taste of home.
This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.
Instructions
-
Preheat oven to 350°F and grease a 12-cup muffin tin.
-
Sift together flour, rice flour, baking powder, baking soda, salt, and cardamom; whisk and set aside.
-
Whisk egg whites to stiff peaks and set aside.
-
In a large bowl, whisk egg yolks with sugar for 2-3 minutes until creamy. Blend in melted butter, yogurt, and rose water for 2 minutes until smooth.
-
Gradually incorporate dry ingredients into wet until just combined.
-
Gently fold in egg whites until uniform, then fold in pistachios.
-
Fill muffin cups three-quarters full with batter.
-
Bake for approximately 25 minutes until browned and a toothpick comes out clean.
-
Cool cakes completely before unmolding. Serve; store leftovers in an airtight container at room temperature for up to 3 days.