Persian Cupcake Cake Yazdi

Treat yourself to a gastronomic journey to Iran with every bite of this Persian delicacy! Taking its name after the city of Yazd, the capital of Yazd province in Central Iran, it’s a cupcake that keeps you salivating for more with its rich saffron flavor, sweet note of vanilla, fragrant rose water, and crunchy pistachio nuts. It’s a snack you can have any time of the day and can be packed for your kid’s lunch, family picnics, or a road trip with friends. Try it out for yourself! #recipeideas #saffronandmore

INGREDIENTS

Makes 12 cupcakes

• 2 cups self-raising flour
• 1 cups sugar
• 1/2 teaspoon Saffron threads
• 4 large eggs, at room temperature
• 2/5 tablespoons rosewater
• 1/2 teaspoon vanilla extract
• 1 cup canola oil
• 1 cup milk
• 2 tablespoons finely slivered pistachios or poppy/sesame seeds

METHOD

1. Pre-heat oven to 180 C degrees.
2. With a mortar and pestle grind the saffron threads into a fine powder. Steep the ground saffron in 1 tsp rosewater and leave for 10-15 minutes
3. In a large bowl beat the eggs for 1 minute until light and fluffy.
4. Add the flour while sifting.
5. Add milk and oil and the saffron liquid.
6. Combine all ingredients and Saffron liquid and mix well.
7. Line two cupcake trays with cupcake liners and spoon batter into pan liners until 2/3 full.
8. Garnish with chopped pistachios/almonds/sesame or poppy seeds
9. Bake for 20-25 minutes until light golden brown or when the inserted toothpick comes out clean. Remove pans from the oven and allow to cool. Serve these cupcakes on a tray with a freshly brewed hot cup of black tea. Optional: Sift some icing sugar on top