*  Exported from  MasterCook  *
 
                            GOLDEN SAFFRON CAKE
 
 Recipe By     : 
 Serving Size  : 10   Preparation Time :0:00
 Categories    : Cakes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       T            Butter,softened
      2/3   c            Non-fat milk
    1       t            Saffron threads
    1 1/3   c            Cake flour
    1 3/4   c            Sugar
    1       t            Baking powder
      1/2   t            Baking soda
      1/4   c            Thawed frozen non-fat
                         -Egg substitute
    2       T            Rose water
    1 1/2   t            Vanilla
      3/4   c            Water
    1       T            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.
  
 
 
                    - - - - - - - - - - - - - - - - - -

Plain Text Version of This Recipe for Printing or Saving