Nan-e Yazdi
Nan-e Yazdi (نان یزدی): cardamom and rosewater cupcakes from Yazd
Nan-e Yazdi, often called Yazdi cakes, are the small domed cupcakes every Iranian bakery sells for breakfast and afternoon tea, first made in Yazd and now loved in Tehran and far beyond. The crumb is soft and a little dense, perfumed with cardamom and rosewater, and the tops are scattered with pistachio or sesame before baking. Children eat them dunked in milk. A common mistake is overbeating after the flour goes in, which makes the cakes tough and peaked; fold just until smooth. Chef's tip: rest the batter in the fridge for an hour before baking for a taller, crackled dome.
- Total time
- 37 min
- Difficulty
- easy
- Serves
- 12
Ingredients
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What you'll need
Spices & pantry
Fresh ingredients (2)
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Method
0/6 doneStep 1: Heat the oven to 350°F (325°F fan) and line a 12-hole muffin tin with paper cases.
5 minStep 2: Whisk the 3 eggs and 6 ½ oz caster sugar with an electric whisk for 5 minutes, until pale, thick and doubled in volume.
5 minStep 3: Whisk in the ½ cup sunflower oil in a thin stream, then the 4 oz plain yogurt, 2 tbsp rosewater and 1 tsp ground cardamom.
2 minStep 4: Sift in the 8 oz plain flour and 1 ½ tsp baking powder and fold gently with a spatula, just until no dry streaks remain.
2 minStep 5: Spoon into the cases until two thirds full and scatter with 2 tbsp slivered pistachios or sesame seeds.
3 minStep 6: Bake for 20–22 minutes, until golden and domed and a skewer pushed into the centre comes out clean. Cool on a rack. They keep 4 days in a tin.
22 min
Nutrition per serving
- Calories
- 230 kcal
- Protein
- 4 g
- Carbs
- 27 g
- Fat
- 12 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does nan-e Yazdi take?
- About 37 minutes in total: 15 minutes to prepare and 22 minutes to cook.
- How many people does it serve?
- 12 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of eggs?
- 1 tbsp ground flaxseed + 3 tbsp water per egg, left for 5 minutes (baking only; vegan).
- What can I use instead of caster sugar?
- Caster sugar, same amount.
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