Preheat oven to 325°. Spray a 9” cake pan with nonstick spray; line with parchment paper and spray again with nonstick spray.

In a large bowl whisk together the eggs and sugar. Gradually add the olive oil, milk, and Madeira.

In a medium bowl, sift together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients. Whisk together until smooth, but do not overmix.

Pour the batter into the prepared pan and bake until a wooden skewer comes out clean, about 40-45 minutes.

Let cool for at least 30 minutes before removing from the pan.

Whisk the cream, creme fraiche, and sugar in a medium bowl until soft peaks form. Keep refrigerated until ready to serve.

Place the raisins in a medium bowl. Set aside

In another medium bowl, combine the Vin Santo, lemon zest, lemon juice, 1/3 cup of the water, the salt, Grand Marnier, and vanilla bean.

Heat the remaining 1/3 cup of water and the sugar in a small saucepan over medium-low heat; do not stir. Gradually cook the sugar until it is a medium amber color, 10-15 minutes. Slowly swirl the pan to evenly distribute the amber color, wiping down the sides of the pan with a wet pastry brush to dissolve any sugar crystals.

When the caramel reaches the correct medium amber color, remove the caramel from the heat. Slowly add the Vin Santo mixture to the caramel – be careful (as the caramel will rapidly bubble up).

Return the saucepan to the heat and slowly stir together the caramel and the liquid. Bring the contents of the pan to a boil.

Pour the caramel mixture over the raisins. Let cool. Serve slightly warm or at room temperature.

To serve, slice wedges of the olive oil cake. Serve each wedge with a generous dollop of creme fraiche mousse and 2 tablespoonfuls of the raisin marmellata. Sprinkle with sea salt over the mousse to garnish.

Enjoy!