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Add a photoServings: 10
Ingredients
- 1 Tbsp. Butter,softened
- 2/3 c. Non-fat lowfat milk
- 1 tsp Saffron threads
- 1 1/3 c. Cake flour
- 1 3/4 c. Sugar
- 1 tsp Baking pwdr
- 1/2 tsp Baking soda
- 1/4 c. Thawed frzn non-fat Egg substitute
- 2 Tbsp. Rose water
- 1 1/2 tsp Vanilla
- 3/4 c. Water
- 1 Tbsp. Minced pistachio nuts
Directions
- Brush 9" cake pan with butter. Combine 2 Tbsp. non-fat lowfat milk and saffron threads in small saucepan. Heat and stir just to simmering.
- Remove from heat. Sift together cake flour, 1 c. sugar, baking pwdr and baking soda. Stir together saffron mix, remaining non-fat lowfat milk, egg substitute, rose water and 1 tsp. vanilla.
- Quickly stir into dry ingredients just till blended. Pour into prepared pan. Bake at 375'F. about 15 min or possibly till wood pick inserted in center comes out clean. Let cold 5 min. Combine remaining 3/4 c. sugar and water in small saucepan. Heat to simmering. Simmer 5 min. Stir in remaining 1/2 tsp. vanilla.
- With skewer, poke holes proportionately over entire surface of cake. Spoon syrup proportionately over top of cake. Sprinkle with pistachios. Cut into diamond-shaped pcs, baklava-style.
- NOTE: If you like, use 1 large egg in place of 1/4 c. egg substitute.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 97g | |
| Recipe makes 10 servings | |
| Calories 230 | |
| Calories from Fat 18 | 8% |
| Total Fat 2.05g | 3% |
| Saturated Fat 0.94g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 4mg | 1% |
| Sodium 219mg | 9% |
| Potassium 76mg | 2% |
| Total Carbs 50.44g | 13% |
| Dietary Fiber 0.4g | 1% |
| Sugars 36.05g | 24% |
| Protein 2.99g | 5% |
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