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Ispahan Yoghurt Cake | Patisserie Makes Perfect

Ispahan Yoghurt Cakes

Patisserie Makes Perfect
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Servings 12


  • The Cake:
  • 125 g Unsalted Butter softened
  • 225 g Caster Sugar
  • 4 Drops Holy Lama Rose Extract
  • 4 Tbsp Lychee Puree
  • 2 Medium Eggs
  • 300 g Plain Flour sifted
  • 2 Tsp Baking Powder
  • 115 g Natural Yoghurt
  • 150 g Fresh Raspberries
  • To decorate:
  • 200 g Icing Sugar
  • 4-5 Tbsp Lychee Puree
  • Red Food Colouring
  • Rose Petals


  • Preheat the oven to 160C Fan/180C and lightly grease a muffin tin that has 12 cavities. I used a silicone muffin pan as this makes turning out the cakes easier when you haven't used a cake case.
  • Place the butter and sugar in a bowl and cream them together until light and fluffy.
  • Add the eggs one and a time and beat them in fully.
  • Add the rose extract and lychee puree to the mixture, then add the plain flour and baking powder and mix gently, add the yoghurt and combine everything together ensuring it's evenly mixed.
  • Put a big teaspoonful of batter into the bottom of each muffin hole. Place 2-3 raspberries on top of the mix and press them in slightly. Make sure you use up all the raspberries.
  • Cover the raspberries with the remaining cake batter and place in the oven to cook for 25-30 mins or until golden and a cocktail stick comes out clean.
  • To make the icing mix the icing sugar and lychee puree together, you might not need all of it, it depends how runny you want your icing. Add a few drops of colouring until you get your desired colour.
  • Turn the cakes out of their tins and place them on a rack or a plate with the bottom facing upwards. You may need to trim the tops to make the cakes flat, you can eat this as the cook's share.
  • Drizzle the icing over the cake and then decorate with the rose petals.


If you cannot get hold of lychee puree make your own by draining some canned lychees and blitzing them in a food processor, then pass the puree through a sieve and reserve the puree. A can of lychees will make more puree than you need, but you can freeze the remaining puree.
I bought my rose petals from Waitrose and I used Dr Oetker red gel food colouring.
This is quite a close textured cake because of the yoghurt which is why the raspberries and icing work so well, this is not a really light sponge.