Cake Yazdi Tastes of Warm Desert Air and Childhood Memories

Prep: 20 mins

Cook: 25 mins

Difficulty: Easy

Servings: 4 Servings

i was born in Iran and spent my childhood summers in the hot desert climate of our village in the Yazd province in the center of the country. It was in these streets that I ran free: playing with cousins and courting mischief with fellow neighborhood kids; taking naps when it was too hot to play under the blazing afternoon sun; and screeching with delight when the irrigation channels flowed, chasing the incoming water from grove to grove. There is nowhere else on earth where my bones feel more comfortable.

Ingredients

8 tablespoons (1 stick) unsalted butter, melted, plus more for greasing the pan
1 cup all-purpose flour
2 tablespoons rice flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
2 teaspoons ground cardamom
2 large eggs, at room temperature, separated
1/2 cup sugar
1/2 cup plain whole milk yogurt
1 tablespoon rose water
1 tablespoon chopped pistachios

Instructions

Preheat the oven to 350°F with a rack in the middle position. Grease a 12-cup muffin tin with butter.
Sift the all-purpose flour, rice flour, baking powder, baking soda, salt, and cardamom into a small bowl. Whisk thoroughly till fully combined. Set aside.
In a separate small bowl, whisk the egg whites until stiff peaks form; set aside. In a large bowl, whisk the egg yolks and sugar until creamy, 2 to 3 minutes. Mix in the melted butter, yogurt, and rose water and gently whisk until smooth, another 2 minutes.
Slowly add the dry ingredients to the wet and mix until fully integrated. Add the egg whites until you have a uniform mixture, gently folding to not deflate the eggs. Fold in the pistachios.
Divide the batter among the muffin cups, filling three-quarters full. Bake until the tops are browned and a toothpick inserted in the center comes out clean, about 25 minutes.
Let the cakes cool completely before unmolding them. Serve with tea (this is a must). Store any leftovers in an airtight container at room temperature for up to 3 days.