Golden Saffron Cake
Ingredients
1 Tbsp. butter, softened
2/3 C. non-fat milk
1 tsp. saffron threads
1 1/3 C. cake flour
1 3/4 C. sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/4 C. thawed frozen non fat egg substitute
2 Tbsp. rose water
1 1/2 tsp. vanilla
3/4 C. water
1 Tbsp. chopped pistachio nuts
Cooking Instructions
Brush 9 inch cake pan with butter. Combine 2 Tbls. non-fat milk and saffron threads in small saucepan. Heat and stir just to simmering. Remove from heat. Sift together cake flour, 1 C. sugar, baking powder and baking soda. Stir together saffron mixture, remaining non-fat milk, egg substitute, rose water and 1 tsp. vanilla. Quickly stir into dry ingredients just until blended. Pour into prepared pan. Bake at 375 degrees for about 15 minutes or until wood pick inserted in center comes out clean. Let cool for 5 minutes. Combine remaining 3/4 C. sugar and water in small saucepan. Heat to simmering. Simmer for 5 minutes. Stir in remaining 1/2 tsp. 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.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)