WARNING: Steenbergs Ltd has become aware that an identity fraudster is falsely using the Steenbergs name and head office address to offer employment and business opportunities to unsuspecting people and businesses. The fraud originates in Nigeria and is in no manner connected to Steenbergs Ltd. There is no Garry Walker or pharmaceuticals or similar business at 6 Hallikeld Close. If you are in the UK, notify Action Fraud at 0300 123 2040.

Browse our products

Free delivery on all UK orders over £24.99

Shop in confidence

Persian Yazdi Cakes

Using a delicate blend of rose water and cardamom, these delicious Persian cakes have been created by Niki Behjousiar of www.nikibakes.co.uk

Ingredients:

(Makes up to 20 cake squares)

Prep time: 5 minutes

Cooking time: 20-25 minutes

Total time: 1 hour 25 minutes (to include cooking time and pouring over the rosewater syrup)

 

For the yazdi cake:

220g of almond flour

150g of coconut sugar

200ml of almond milk

1 teaspoon of vanilla extract

1 teaspoon of baking powder

100g finely ground pistachios

100ml of coconut oil, melted

1/s teaspoon of pink Himalayan salt

 

For the filling and topping:

200g of pistachios, crushed

8 cardamom pods, deseeded and crushed

100g coconut sugar

 

For the rosewater syrup:

150ml of filtered water

2 teaspoons of organic rosewater

50g coconut sugar (all melted together in a small saucepan for 5 minutes)

Method:

  1. Preheat your oven to gas mark 4 or 180°c and grease your square brownie baking dish with extra coconut oil and line with greaseproof paper. Whisk your melted coconut oil and coconut sugar with your vanilla extract, set aside.
  2. In a larger mixing bowl whisk together your dry ingredients which include the almond flour, baking powder, ground pistachios and Himalayan pink salt and start to fold in your ingredients with your wooden spoon. Spoon out half of your cake mixture and fill you cake with the pistachio- cardamom mixture, leave ¾ of this for the topping of your cake.
  3. Once you have poured over the other half of your cake batter, sprinkle over the remaining pistachios and cardamom topping and bake in your oven for a minimum of 20 minutes. Turn out onto a wire rack and allow it to cool slightly.
  4. Finally, prick your cake very gently with a fork and pour over the rosewater syrup, allowing it to seep through to your cake. Once completely cooled cut into squares and serve with some strong black tea, delicious!

For more information on rose water visit our blog HERE

Print

To print this recipe in printer friendly format click the button below

Comments

Bookmark this



Shop for the ingredients

Recipes menu


Your basket

Latest from the blog

Niki’s Sweet and Sticky Mushrooms
20 October 2017, 7:59 pmFull recipe from the lovely Niki Bakes – Sticky, sumptuous and oh so sweet, Niki’s shitake and oyster mushroom bowl…... Read more
Niki’s Pumpkin and Dark Chocolate Loaf
13 October 2017, 9:43 amRecipe from lovely Niki Bakes in a autumnal homage to Steenbergs Organic Pumpkin Pie Spice Mix Ombre golden-copper leaves, glossy plum…... Read more
Rice and Spice by Anna Kochan
26 September 2017, 9:19 amEvery now and again you meet someone who inspires you. Anna Kochan is one of those people. I met her…... Read more
Decoration