Baghlava Yazdi (Yazd Cardamom Almond Cake)
A fragrant Persian tray cake cut into diamonds and soaked in rose syrup, nothing like layered baklava and all the better for it.
- Time1 hr 20
- LevelEasy
- Costabout £0.35 a head
- Oven180°C (160°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oven to 180°C (160°C fan). Grease and line a 20 x 30 cm baking tin.
- 2
Whisk the eggs and 200 g sugar for 4 to 5 minutes until pale, thick and doubled in volume.
4 min 30 s - 3
Whisk in the oil, milk and 2 tsp rose water. Fold in the flour, ground almonds, baking powder and cardamom until just combined.
- 4
Pour into the tin and bake for 30 to 35 minutes, until golden and a skewer comes out clean.
33 min 20 s - 5
Meanwhile make the syrup. Dissolve the 150 g sugar in the water, simmer for 5 minutes, then add the lemon juice and the 1 tbsp rose water. Leave to cool.
5 min - 6
Cut the warm cake into diamonds while still in the tin. Spoon the cool syrup slowly over the hot cake so it soaks in.
- 7
Sprinkle with pistachios. Leave for an hour before serving so the syrup settles through the crumb.
60 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
