Cake Yazdi

Instructions

1. Preheat oven to 190 °C (375 °F). Line a muffin tray with 4 cupcake liners.

2. Bloom saffron: Grind ~10 threads saffron, mix with 1 tsp hot water, set aside.

3. Mix dry ingredients: In a small bowl whisk together:

   • 70 g flour

   • ⅓ tsp baking powder

   • ⅛ tsp baking soda

   • Pinch of salt

4. Mix wet ingredients: In a larger bowl whisk until smooth:

   • 1 egg

   • 60 g beet sugar

   • 2 Tbsp olive oil

   • 50 g yogurt

   • 1 tsp rosewater

   • 1 tsp corn syrup

   • The saffron water

   • 1 tsp vodka

5. Combine: Add dry mix into wet mix. Fold gently with a spatula until flour just disappears.

   • Small lumps = fine.

   • Do not overmix (to avoid dense cakes).

6. Fill liners: Divide batter evenly into 4 liners (about ¾ full).

7. Bake:

   • Place tray in center of oven.

   • Bake 25 minutes at 190 °C (375 °F).

   • Check doneness with a toothpick (should come out clean).

   • ⚠️ Do NOT broil after baking — it burns the tops. If you want extra color, bake 2–3 minutes longer instead.

8. Cool: Transfer to a wire rack, let cool completely before sealing in container or wrap.