Check out this wonderful recipe for Olive Oil Cake from Chef Ben Ellsworth of Mercato.

1 cup fresh Orange Juice

1 tsp fine salt

3 eggs room temp

1 ¼ cup whole milk

2 cups sugar

¼ cup Grand Marnier

1 ½ cup EVOO

1 tbsp lemon zest

2 tsp rosemary fine chop

2 cups all purpose flour

½ tsp baking soda

½ tsp baking powder

1. Reduce OJ to ¼ cup, add salt and stir

2. Beat eggs until frothy, add milk, sugar, Grand Marnier, EVOO, OJ, zest and rosemary. Mix for 1 min until smooth. Mix in flour, baking powder, baking soda and blend until smooth.

3. Pour in hotel pan. Bake at 350 degrees for one hour.

Yields 2 10” round cake pans.