Golden Saffron Cake

Ingredients

5 gr butter
160 ml non-fat milk
1 gr saffron threads
170 gr cake flour
350 gr sugar
5 gr baking powder
2 gr baking soda
60 gr non-fat egg substitute
10 ml rose water
7 gr vanilla
180 ml water
3 gr pistachio nuts

Instructions

Brush 23 cm 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 0.75 cup sugar and water in small saucepan. Heat to simmering. Simmer 5 minutes. Stir in remaining half 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 quarter cup egg substitute.