3 10-inch cake pans, buttered with parchment
1 large bowl
Electric mixer


  • 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.


Beringer Nightingale Semillon Sauvignon Blanc

Pairs well with

Beringer Nightingale

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