Saffron Cake

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

½- 1 teaspoon ground cardamom seeds (depending on your love for this spice)

½ teaspoon saffron infused for 10 minutes with 2 tablespoons of warm water*

1 tablespoon of pure almond extract

1 ½ 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)

Makes Two Cakes, But You Can Easily Halve The Recipe.Original Recipe At Http://boisdejasmin.typepad.com/_/2007/01/saffron_cake.html

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