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.
12 comments:
What a beautiful photo! It's making me hungry.
Are you like, specially trained in photography? Do you have a fancy camera? How do you take such amazing pictures?
super pretty =)
We love flax too, my hubby just bought this really great hazelnut flaxseed oil but most often we use the meal. The cake looks yummy!
Megan - To be honest, I really just plate whatever it is, and then take about 20 pictures of it, hoping at least one turns out. I have no special training or fancy cameras - I think it's just luck! =) But thanks for the compliments!
Michele - Hazelnut flaxseed oil sounds amazing. I'll have to keep my eyes open...
its true your photos are so good, the cake looks so, so good.!
This cake is also lovely, though not nearly so healthy, with a schmear of your favorite butter-like product, as you would with a piece of quickbread. Deelish!
The cake is also excellent made as muffins, substituting tart lemonade and lemon zest (and a teaspoon of ginger) for the OJ/zest, and fresh cherries for the crasins. If you make the muffin variation, reduce the bake time to about 20 minutes...
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I really like using flax in breakfast baked goods, and this recipe turned out really well for me.
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