Yazdi is a tradition of small cake cups from Yazd, Iran, flavored with cardamom and saffron. This recipe uses powdered sweetener to make a version intended for people with diabetes.
Beat the eggs with the sweetener until foamy, then gradually add the cooking oil.
Sift the flour with the baking powder and cardamom, then add it to the wet mixture. Add the saffron soaked in warm water and mix until smooth.
Divide the batter among paper cupcake liners, filling each about two-thirds full.
Bake the cake cups in an oven preheated to 180°C / 355°F until a toothpick inserted in the center comes out clean.
Soak the saffron in warm water for a few minutes before adding it to the batter so it releases its color. Dry saffron added directly will not release as much color or aroma. Allergens: contains wheat (gluten) and egg.
Safranı direkt hamura serptim, ılık suda bekletme adımını hiç okumamıştım; kekler pek sarı olmadı, safranı sonradan mı eklemem gerekiyordu acaba, yoksa kullandığım miktar mı azdı?
Evet, safranı önce ılık suda birkaç dakika bekletmek rengin ve kokunun hamura tam geçmesi için gerekli, direkt serpmek yeterli olmuyor.
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