Cake Yazdi — Cardamom Yogurt Cupcakes with almonds

Name: Cake Yazdi — Cardamom Yogurt Cupcakes with almonds
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Cuisine: persian
Ingredients: 180 g wheat flour; 2 piece eggs; 100 g sugar; 100 g halal-certified plain yogurt; 70 ml sunflower oil; 4 g halal-certified baking powder; 1 g ground cardamom; 15 ml halal-certified culinary rose water; 25 g sweet almonds

Cake Yazdi — Cardamom Yogurt Cupcakes with almonds. Independently written modern Persian halal variation, with broad culinary inspiration from Najmieh Batmanglij, Joon: Persian Cooking Made Simple,…

180 g wheat flour
2 piece eggs
100 g sugar
100 g halal-certified plain yogurt
70 ml sunflower oil
4 g halal-certified baking powder
1 g ground cardamom
15 ml halal-certified culinary rose water
25 g sweet almonds

Finely chop ordinary sweet almonds. Heat oven to 175 °C and line eight muffin wells.
Beat eggs and sugar for 3 minutes. Whisk in yogurt, oil and rose water.
Sift flour, baking powder and cardamom together; fold into wet mixture with variation ingredient just until combined. Divide among muffin wells.
Bake for 20–25 minutes until a skewer comes out clean and centres reach 71 °C. Cool for 20 additional minutes; serve two cupcakes per portion. Cool leftovers in shallow containers and refrigerate at 4 °C within 2 hours.
Photo: Roozitaa — Wikimedia Commons, CC BY-SA 3.0. Source: https://commons.wikimedia.org/wiki/File:Cake_yazdi_2012.jpg Licence: https://creativecommons.org/licenses/by-sa/3.0 Resized and converted to JPEG; no crop. Yazdi cupcakes illustration; fruit or nuts and any pictured seeds may differ.