1 tb Butter,softened
2/3 c Non-fat milk
1 ts Saffron threads
1 1/3 c Cake flour
1 3/4 c Sugar
1 ts Baking powder
1/2 ts Baking soda
1/4 c Thawed frozen non-fat
-Egg substitute
2 tb Rose water
1 1/2 ts Vanilla
3/4 c Water
1 tb Chopped pistachio nuts
Brush 9″ 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’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.
Yields
10