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Nutritional Info
  • 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

View full nutritional breakdown of Saffron cake calories by ingredient
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Saffron cake

Submitted by: LLTS01

Introduction

Makes two cakes, but you can easily halve the recipe.
Original recipe at http://boisdejasmin.typepad.com/_/2007/01/
saffron_cake.html
Makes two cakes, but you can easily halve the recipe.
Original recipe at http://boisdejasmin.typepad.com/_/2007/01/
saffron_cake.html

Number of Servings: 16

Ingredients

    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)

Directions

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: 16

Recipe submitted by SparkPeople user LLTS01.






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