Orange Cake with Cranberries and Orange Glaze (Tuscany)

italian-tuscany-cranberryorangecake This recipe came to be through much trial and error. Growing up, my family used farina flour in desserts, and I thought it would lend a nice texture to this cake. It's an old-world Italian-style cake, delicious but not too sweet. The orange cranberry combination is perfect.

Orange Cranberry Cake:
⅓ cup Monk Fruit Sweetener with Erythritol (Granular)
⅓ cup Canola oil
2 large eggs, room temperature
1 Tbsp. orange zest, freshly grated
1 Tbsp. orange juice, freshly squeezed
⅓ cup all-purpose flour, unbleached
⅓ cup cream of wheat or farina flour
½ tsp. sea salt
¼ tsp. baking powder
⅓ cup dried cranberries, chopped
¼ cup almonds, sliced

Orange Glaze:
¾ cup Monk Fruit Sweetener with Erythritol (Powdered)
1 Tbsp. orange juice, freshly squeezed
2 tsp. 2% milk
orange zest, freshly grated

Preheat an oven to 350°F (180°C/160°C fan, Gas Mark 4). Grease an 8" round baking pan.

In a large bowl, beat sugar, oil, eggs, orange zest and juice until well blended. In another bowl, whisk flour, cream of wheat, salt and baking powder; gradually beat into oil mixture. Stir in cranberries.

Transfer to prepared pan; sprinkle with almonds. Bake until a toothpick inserted in center comes out clean, 20-25 minutes.

For the Orange Glaze:
Pour over warm cake. Cool 10 minutes before serving. If desired, sprinkle with orange zest.