Since the lemon scented olive oil muffins turned out so great, I thought I would try using olive oil in a cake recipe.  I chose tangelo as my Fresh Foods Wednesday selection.

What is a tangelo?

excerpt from Wikipedia: tangelo, is a citrus fruit hybrid of tangerine and pomelo or grapefruit.. Sometimes referred to as honeybells, tangelos are the size of an adult fist, have a tangerine taste, and are juicy at the expense of flesh. They generally have loose skin and are easier to peel than oranges.

This recipe is adapted from Kali Orexi

Ingredients

One loaf sliced in 10 pieces is 5 PP a slice

1 3/4 cups all-purpose flour
2 1/4 teaspoons baking powder
1/2 teaspoon salt
3/4 cup sugar
5 tablespoons olive oil
4 large egg whites
6 Tablespoons fresh tangelo juice (1 tangelo)
1 teaspoon vanilla extract
1/3 cup 2% milk

Powdered sugar for garnish

Preheat oven to 350 degrees.

Directions

Spray a loaf pan with non stick spray and set aside.

In a medium bowl, mix the flour, baking powder and salt and whisk to combine.

Place the olive oil and sugar into the bowl of an electric mixer and beat on medium-high speed until light in color.

Begin adding the egg whites, beating well after each addition. Stir in the tangello juice and vanilla extract. Begin adding the flour mixture alternately with the milk, beginning and ending with flour, and beat until well combined.

Pour the batter into the loaf pan.

Bake until cake is golden brown and toothpick inserted into center comes out clean, about 40 to 50 minutes.

Transfer pan to rack.

Cool cake in pan on rack for about 20 minutes then turn cake out onto rack and cool completely.

Garnish with powdered sugar.

I wish I had added tangelo zest to the batter.  It would have looked so great with the orange flecks in the cake.  Oh well, maybe next time.