Needed: 1 quick and easy breakfast for 3 kids schooling at home who likely will eat at different times

Goal: To use up a dozen or so clementines that have largely gone uneaten.

Inspiration: My favorite lemon olive oil cake we’d often have at my grandparent’s house in Umbria.

This version is adapted from Allrecipes. I wanted something healthier so I cut the sugar, substituted freshly squeezed clementine juice for the store-bought orange and used light olive oil instead of the margarine. The original recipe calls for a glaze using even more sugar and juice. I bypassed that altogether, but did add 1 cup of diced orange pieces and loved the tangy juciness of the fruit. I served it up for a late breakfast, 10:30 or so, but this would make a wonderful light dessert or afternoon tea served with fresh fruit.

Ingredients:

1/3 cup olive oil (I used light)
3/4 scant cup sugar
2 eggs
1 tablespoon grated orange zest
1/2 cup freshly squeezed clementine juice
(orange juice may be substituted)
1 cup of chopped clementine
2 cups all-purpose flour
2 teaspoons baking powder
1/2 cup orange juice
Optional 1 Tbs orange or vanilla extract

Directions:

1. Stir together flour, baking powder

2. In a large bowl, beat together olive oil and sugar, beating in eggs one at a time. Stir 1/2 cup juice. Pour in flour mixture, and stir until moistened.

3. Pour into a greased loaf or Bundt pan

4. Bake at 350 degrees F (175 degrees C) for 50-60 minutes, or until done. Check for doneness before removing from oven.

5. Let sit to cool for about 10 minutes before removing from pan.

6. Let cool another 5 minutes, slice and serve!