Golden Saffron Cake

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℉ (190℃) F about 15 minutes or until wood pick inserted in center comes out clean.

Let cool 5 minutes.

Combine remaining ¾ cup sugar and water in small saucepan.

Heat to simmering. Simmer 5 minutes.

Stir in remaining ½ 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 ¼ cup egg substitute.