Yazdi Cake

Yazdi Cake

Ingredients:

• 120 g gluten-free all-purpose flour (with xanthan gum)
• 30 g almond flour or ground pistachio flour 
• 150 g caster sugar
• 5 g baking powder
• 2 g baking soda
• 1 g ground cardamom
• 1 g salt
• 2 large eggs 
• 120 g plain yogurt
• 80 g neutral oil
• 20 g rose water
• 5 g vanilla extract

Topping

• 25 g slivered pistachios
• Fresh edible rose petals

Icing sugar paste

• 60 g icing sugar
• 10–15 g rose water or lemon juice

Method: 

1. Oven 170°C. Line or grease tin.
2. Whisk all dry ingredients.
3. Whisk all wet ingredients.
4. Fold wet into dry until smooth.
5. Pour into baking tin.
6. Bake 30–35 min (muffins: 18–22). Cool fully.
7. Drizzle icing paste, finish with rose petals and slivered pistachios.