Yazdi Cake Bites

This is a mildly sweet cake with a rosewater aroma, and cardamom flavor. Dipped in white chocolate and sprinkled with chopped pistachios on top.
 

This recipe is adapted from Azita

Method:
1.Pre-heat oven to 350 degrees F.

2.In a mixing bowl combine dry ingredients, flour, rice flour, baking powder, baking soda and cardamom, set aside.

3.In a large bowl beat the butter and sugar together until light and fluffy.
4.Add eggs one at a time, beating each egg for a minute before adding the next one. Add vanilla and rosewater mixing well.

5.Beat in the yogurt one scoop at a time.
6.Slowley mix in all dry ingredients, into wet mixture and mix well.
7. Spray and add batter to 10x13 pan or 2 8x10 pans.
8.Bake for 30-35 minutes until light golden brown or when the inserted toothpick comes out clean. Remove pan from the oven and cool.

9. Once cooled, cut into squares and dip in white chocolate, while the chocolate is still wet garnish the tops with chopped pistachios.

10. Let cool/harden for about an hour