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Golden Saffron Cake

 

29

Yield

10

servings

Prep

20

min

Cook

25

min

Ready

45

min

Low Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Sodium
 

Ingredients

1 tablespoon butter
softened
cup milk, skim
1 teaspoon saffron threads
*
1 ⅓ cups cake flour
1 ¾ cups sugar
1 teaspoon baking powder
½ teaspoon baking soda
¼ cup liquid egg substitute
non-fat, frozen, thawed
2 tablespoons rosewater
*
1 ½ teaspoons vanilla extract
¾ 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℉ (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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 97g (3.4 oz)
Amount per Serving
Calories 2287% of calories from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 3mg 1%
Sodium 56mg 2%
Total Carbohydrate 17g 17%
Dietary Fiber 0g 2%
Sugars g
Protein 6g
Vitamin A 1% Vitamin C 0%
Calcium 4% Iron 9%
* based on a 2,000 calorie diet How is this calculated?

 

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