Yazd honey cakes

Preparation info
  • Makes about


    • Difficulty


Appears in
Orchards in the Oasis: Recipes, travel and memories

By Josceline Dimbleby

Published 2010

  • About

As I have a sweet tooth, I was pleased to find that in Iran, as well as in Syria, Turkey and North Africa, I could indulge in sweetmeats infused with honey and flower water. Here I add orange for a contrasting tang. These cakes are good eaten with yogurt or luxury vanilla ice cream.


  • 225 g fine semolina
  • 50 g icing sugar
  • 100 ml


Heat the oven to 170°C/Gas 3. Put the semolina and icing sugar into a bowl. Heat the sunflower oil in a saucepan and pour it into the bowl. Stir well and then mix in the orange rind and juice. Sift the flour with the baking powder and ground cinnamon onto the mixture and stir in.