Dessert

Saffron cake is for Dessert.

Saffron cake takes 15 minutes to prepare.

Saffron cake takes 50 minutes to cook.

Saffron cake makes 16 servings.

The ingredients for Saffron cake are:

4 cups (560 g) whole grain pastry flour
4 tablespoons ground flaxseed
1 cup (200 g) granulated sugar ( Is used Splenda)
4 teaspoons aluminum-free baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
?- 1 teaspoon ground cardamom seeds (depending on your love for this spice)
? teaspoon saffron infused for 10 minutes with 2 tablespoons of warm water*
1 tablespoon of pure almond extract
1 ? tablespoon rose water**
5 ounces (140 g) golden raisins ( I omitted)
2 1/2 cups (625 ml) low-fat, unsalted buttermilk
1/2 cup (250 ml) grapeseed oil
4 large egg whites ( I used 1/2 cup egg beaters)

Here is how you make Saffron cake:

Preheat oven to 350 degrees and oil two 8 1/2 x 4 1/2 x 2 3/4 loaf pans. You can certainly use round cake pans, but in that case, you would have to adjust the baking time accordingly.Sift flour, sugar, baking powder, baking soda, salt and then add cardamom and flaxseed meal to the dry mixture.In another bowl, mix egg whites, rosewater and almond extract until incorporated.In a separate container mix buttermilk and the saffron infusion, including stigmas. Add grapeseed oil to the buttermilk mixture and mix well. Combine the oil mixture with the rose and almond scented egg whites. Add raisins.Make a well in the bowl containing the dry ingredients and pour in the wet ingredients, gently folding until everything is mixed.Fill two 8 1/2 x 4 1/2 x 2 3/4 loaf pans and bake for approximately 50 minutes (or until a toothpick inserted in the center comes out clean). Try not to overbake, since the crumb is likely to be too chewy. Remove cakes from the oven and allow them to cool on a wire rack.Number of Servings: 16Recipe submitted by SparkPeople user LLTS01.

The nutritional information for Saffron cake is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 202.8

• Total Fat: 8.2 g
• Cholesterol: 1.6 mg
• Sodium: 54.6 mg
• Total Carbs: 25.4 g
• Dietary Fiber: 4.5 g
• Protein: 5.4 g