Kyle Taylor, the chef behind North Shore Private Dining, is sharing his recipe for a lemon lavender olive oil cake with a moscato sabayon.

He first makes the cake batter, folding in a French meringue, then baking it for 20-25 minutes at 325 degrees.

While the cake is in the oven, he makes the moscato sabayon to top it. His sabayon is made using egg yolks, sugar, and moscato wine.