Description
These are inspired by cake yazdi or mawa cakes but use almond flour and semolina for a fatter crumb.
Ingredients
Scale
- 6 Tbsp Butter softened to room temperature
- 0.75 cup Sugar
- 2 Eggs
- 0.5 cup ricotta drained
- 0.5 cup flour
- 0.5 cup almond flour
- 0.25 fine semolina flour
- 0.5 tsp cardamom powder
- 0.5 tsp salt
- 1 tsp baking powder
- 0.5 tsp baking soda
- 2 tsp rose water
- 0.5 tsp vanilla
- 2 tsp drizzle of honey
Instructions
- Whip the butter and sugar together.
- Add the eggs and whip for couple of minutes.
- Add the ricotta gradually and whip.
- Sift and Mix the dry ingredients.
- Add rose water, vanilla and honey to whipped mixture then gradually add the dry mix and fold into the wet mix with a rubber spatula.
- Store batter in refrigerator for 30 minutes
- Pre heat oven to 350 F
- Grease 6 large cupcake molds or 12 small cupcake molds
- Add batter to molds (bring to room temperature if required)
- Bake for 30-35 mins for larger cupcakes and 20 to 25 minutes for the smaller ones.
- Prep Time: 30 mins
- Cook Time: 35 mins
- Category: Dessert
- Cuisine: Indian, Persian