Golden Saffron Cake
Yield
10 servingsPrep
20 minCook
25 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
butter
softened |
|
| ⅔ | 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 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
butter
softened |
|
| 158 | ml |
milk, skim
|
|
| 5 | ml |
saffron threads
|
*
|
| 315 | ml |
cake flour
|
|
| 414 | ml |
sugar
|
|
| 5 | ml |
baking powder
|
|
| 2.5 | ml |
baking soda
|
|
| 59 | ml |
liquid egg substitute
non-fat, frozen, thawed |
|
| 3E+1 | ml |
rosewater
|
*
|
| 7.5 | ml |
vanilla extract
|
|
| 177 | ml |
water
|
|
| 15 | ml |
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.
