Cake Yazdi (Persian Cardamom and Rose Cupcakes)
Small, golden Persian cupcakes with a tender crumb, perfumed with cardamom and rose and served with tea.
- Time45 min
- LevelEasy
- Costabout £0.28 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
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 180°C (160°C fan) and line a 12 hole muffin tin with paper cases.
- 2
Whisk the eggs and sugar for 3 to 4 minutes until pale, thick and creamy.
3 min 30 s - 3
Whisk in the oil, yoghurt, rose water and vanilla until smooth.
- 4
Sift in the flour, baking powder and cardamom and fold in gently until just combined. Do not overmix.
- 5
Divide between the cases, filling each about three quarters full.
- 6
Bake for 20 to 22 minutes until risen, golden and a skewer comes out clean.
21 min - 7
Cool in the tin for 5 minutes, then on a rack. Dust with icing sugar and scatter with rose petals.
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.