Beringer Vineyards' Olive Oil Cake Infused with Citrus

3 large eggs, beaten

2 cups sugar

12 ounces citrus-flavored olive oil

10 ounces milk

2 ounces fresh citrus juice (orange, lime or lemon)

2 cups all purpose flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon kosher salt

4 ounces almond flour

1 cup sugar

1/2 cup water

1 egg white

1/4 teaspoon cream of tartar

Preheat oven to 350° F.

In large bowl whisk eggs, sugar, oil, milk and juice. In a separate bowl, sift together flour, baking soda, baking powder and salt. Mix dry mixture into wet until well blended. Fold in almond flour.

Butter three 10" cake pans and line bottom with parchment rounds. Pour batter into cake pans, bake for 1 hour. Cool on rack.

For the Italian Meringue: bring sugar and water to a boil in a sauce pan, cover and cook for three minutes. Whisk the white with mixer until foamy. Slowly pour hot sugar into white with mixer on low. Mix on medium speed until peaks form.

Spread meringue between layers and top of cake.