Go for the Gold

A black-and-white photograph can’t do justice to the extraordinary beauty of this cake, which is such a bright orange that it actually glows. Saffron threads, the orange-red stigmas of the violet crocus flower, give the cake its irresistible color and slightly bitter, honey-like taste.

To take advantage of the deep color of the saffron, it is warmed in nonfat milk and allowed to steep. Then it is combined with the remaining nonfat milk, 1/2 cup egg substitute, rose water and vanilla. The saffron mixture is then quickly stirred into the dry ingredients. Be careful not to overmix. The batter need not be completely smooth.

You can substitute two lightly beaten eggs for the egg substitute, but it will add 10 1/2 grams of fat to the recipe, which comes out to about one extra gram of fat per serving.

After baking, cool the cake five minutes before poking holes over the top of the cake and pouring on the syrup, which is absorbed by the cake, moistening it. Finally, sprinkle on chopped pistachios.

GOLDEN SAFFRON CAKE

1 tablespoon butter, softened

2/3 cup nonfat milk

1 teaspoon saffron threads

1 1/3 cups cake flour

1 3/4 cups sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 cup thawed frozen nonfat egg substitute

2 tablespoons rose water

1 1/2 teaspoons vanilla

3/4 cup water

1 tablespoon chopped pistachio nuts

Brush 9-inch cake pan with butter. Combine 2 tablespoons nonfat 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 nonfat milk, egg substitute, rose water and 1 teaspoon vanilla. Quickly stir into dry ingredients just until blended. Pour into prepared pan. Bake at 375 degrees 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 shape pieces, baklava-style. Makes 10 servings.

Note: If desired, use 1 large egg in place of 1/4 cup egg substitute.

Each serving contains about:

212 calories; 72 mg sodium; 3 mg cholesterol; 2 grams fat; 47 grams carbohydrates; 3 grams protein; 0.05 gram fiber.