Golden Saffron Cake

45 minutes Prep: 20 minutes Cook: 25 minutes

228 calories per serving view nutrition facts

10 servings suggest servings

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Ingredients

1	tablespoon	butter	softened
2/3	cup	milk, skim
1	teaspoon	saffron threads
1 1/3	cups	cake flour
1 3/4	cups	sugar
1	teaspoon	baking powder
1/2	teaspoon	baking soda
1/4	cup	liquid egg substitute	non-fat, frozen, thawed
2	tablespoons	rosewater
1 1/2	teaspoons	vanilla extract
3/4	cup	water
1	tablespoon	pistachio nuts	chopped

Directions

Brush 9 inch cake pan with butter.

Combine 2 tablespoons non-fat milk and saffron threads in small saucepan.

Heat and stir just to simmering.

Remove from heat.

Sift together cake flour, 1 cup sugar, baking powder and baking soda.

Stir together saffron mixture, remaining non-fat milk, egg substitute, rose water and 1 teaspoon vanilla.

Quickly stir into dry ingredients just until blended.

Pour into prepared pan.

Bake at 375 degrees F about 15 minutes or until wood pick inserted in center comes out clean.

Let cool 5 minutes.

Combine remaining 3/4 cup sugar and water in small saucepan.

Heat to simmering. Simmer 5 minutes.

Stir in remaining 1/2 teaspoon vanilla.

With skewer, poke holes evenly over entire surface of cake.

Spoon syrup evenly over top of cake.

Sprinkle with pistachios.

Cut into diamond-shaped pieces, baklava-style.

NOTE: If desired, use 1 large egg in place of 1/4 cup egg substitute.

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Nutrition Facts

Serving Size 97g

Amount per Serving

Calories 228 7% of calories from fat

	% Daily Value*
Total Fat 2.0g	3%
Saturated Fat 1.0g	4%
Trans Fat 0.0g
Cholesterol 3mg	1%
Sodium 56mg	2%
Total Carbohydrate 50.0g	17%
Dietary Fiber 0.0g	2%
Sugars 36.0g
Protein 3.0g	6%

Vitamin A	1%		Vitamin C	0%
Calcium	4%		Iron	9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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