Migmom Yazdi Cake

Mix the eggs and sugar together and beat until foamy. Then gradually add the oil, beating again.

In a separate bowl, mix the yogurt, water, and cream, and add this mixture to the first.

Add the dry ingredients — baking powder and fruit salt — to the mixture, then finally fold in the flour in two additions. Don’t overmix at this stage; overmixing compresses the batter and reduces how much the cakes rise.

For chocolate cupcakes, reduce the flour by one tablespoon for every tablespoon of cocoa added. For cupcakes with chocolate chips, toss the chocolate in the extra flour before folding into the batter.

The key trick for this cake is the oven temperature. Preheat the oven to a high temperature, around 250-260°C, before pouring the batter into cupcake molds. After about 5 minutes, lower the oven to 220°C. Bake for about 20-30 minutes depending on the size of your molds.

For a breakfast-cake version (using the cupcake recipe, not the Yazdi version), pour the batter into a square or rectangular pan lined with parchment or greased and floured, then use an oiled knife to score a groove down the center of the batter. Preheat the oven to 180°C and bake for 45 minutes to an hour depending on your pan.

For a two-tone marbled cake, once the flour is fully mixed in, divide the batter into two portions, pour one into the pan, then pour the second on top, and swirl the two together unevenly with a knife.