A few weeks ago, Patch profiled Big Girl Baking Company, a business owned by three local sisters. Known for using fresh and seasonal ingredients from local vendors, the sisters create baked goods including brownies, cupcakes, cookies and granola, which they sell at area farmer's markets.

In the video below, co-owner Aimee Milano illustrates how to make one of their desserts— olive oil tea cakes—at home.

Extra Virgin Olive Oil Tea Cake:

Wet Ingredients                                                    

3 eggs                                                                          

1 1/2 cups whole milk                                              

1 cup extra virgin olive oil                                    

1/4  cup amaretto                                                    

1 teaspoon finely grated orange zest    

Dry Ingredients

1  cup sugar

1 1/2 cupflour

1/2 cup cornmeal

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/8 teaspoon kosher salt

Directions:

1) Preheat oven to 350 degrees and arrange rack in the middle.

2) In a large bowl whisk together eggs and sugar until well blended and light in color.  Add milk, olive oil, amaretto, and orange zest. Mix well.

3) In another bowl mix together the dry ingredients. Add egg mixture to the dry ingredients, stirring until just blended. Mixture will be slightly lumpy; don't over mix.

4) Pour batter into prepared pan/s. Bake until a toothpick inserted comes out clean, about 40-50 minutes. Remove to rack and cool completely.