3 10-inch cake pans, buttered with parchment
1 large bowl
3 large eggs, beaten
2 cups sugar
12 oz. citrus-flavored olive oil
10 oz. milk
2 oz. fresh citrus juice (orange, lime or lemon)
2 cups all purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. kosher salt
4 oz. almond flour
For the Italian Meringue (makes one qt.):
1 egg whites
1/2 cup water
1/4 tsp. cream of tartar
1 cup sugar
1. In large bowl whisk eggs, sugar, oil, milk and juice. Sift flour, baking soda, baking powder adn salt. Mix dry into wet until well blended. Fold in almond flour.
2. In cake pans, bake at 350° for 1 hour. Cool on rack.
For the Italian Meringue:
1. Bring sugar and water to a boil (in sauce pan), cover and cook for three minutes.
2. Whisk the whites in mixer until foamy. Slowly pour hot sugar into whites. Mix until it forms peaks.