Orange Flax Cake

If you haven't noticed, I love to slip flax into things. I especially love slipping flax seed meal in, which is more digestible by your body. Usually in most recipes, you can substitute a nice portion of the flours with flax meal.

This cake is amazingly delicious, and fairly low in calories. Also, it's got a nice amount of protein and fiber in it, and the addition of the orange juice and orange zest really add a lovely tone to the entire cake.



Orange Flax Cake
1 c dried cranberries
1/4 c sugar
1/4 c fresh orange juice
1 c flax seed meal
2 1/4 c whole wheat flour
1/2 c sugar
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tbsp grated orange zest
1 egg, beaten
1/4 c oil
1 1/4 c fresh orange juice

Preheat oven to 375. Combine first 3 ingredients in a small bowl and set aside. In a large bowl, combine all dry ingredients, including the zest. In a smaller bowl, combine the remaining ingredients, and add them to the dry ingredients. Once well-mixed, stir in the cranberry mixture. Place in a greased 8x8 pan, or a bundt cake pan, and place in preheated oven. Bake 30-35 minutes, until toothpick inserted in cake comes out dry.
Remove from pan and cool on a wire rack. Slice when cool, and serve with drizzled honey.