Recipe: Yerba Spice-infused Yazdi Cake

We're delighted to share this recipe with you, from blogger nikibakes. She has created a cake infused with the ginger, cardamom and turmeric flavours of Yerba Spice, and decorated with beautiful rose petals and pistachios. It's the perfect cross-cultural accompaniment for your afternoon yerba mate.

Cake Yazdi (کیک یزدی ) takes its name from the city of Yazd in central Iran. Traditionally cupcakes flavoured with rosewater and saffron, they are as Persian as pomegranates or chess! Niki's delicious modern take uses all healthy, natural ingredients and is also vegan.

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)


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 plus extra for greasing
1/4 teaspoon of pink Himalayan salt
4 tablespoons of strongly brewed ginger and cardamom yerba mate tea
For the topping:
200g of pistachios, slivered
8 cardamom pods, deseeded and crushed and mixed into 100ml of creamed coconut
2 tablespoons of rose petals


Step 1:
Preheat your oven to gas mark 4 or 180°C and grease your loaf baking dish with extra coconut oil and line with greaseproof paper. Whisk your melted coconut oil and coconut sugar with your vanilla extract, leave to cool completely and then add your brewed yerba mate to this mixture as well.

Step 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 wet ingredients with your wooden spoon. Spoon out your cake mixture bake in your oven for a minimum of 20 minutes. Turn out onto a wire rack and allow it to cool slightly.

Step 3:
Finally, prick your cake very gently with a fork and pour over your creamed coconut and cardamom mixture, allowing it to seep through to your cake. You could also slice the cake and drizzle on top of the cake as pictured, too!

We were very lucky to have this recipe created with our yerba mate by Niki Behjousiar, Persian chef, blogger and recipe creator. Check out her blog and social channels:

Twitter: @Niki_Beh

IG: @nikibakes_uk_