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.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
Yields
10 Servings