Makes: 1  9 inch cake

Prep: 15 minutes

Bake: about 60 minutes depending on oven


  • 1 1/2 C. Flour
  • 1 C. Ground Almonds – grind finely in food processor
  • 1 C. Sugar
  • 2 Tsp. Baking Powder
  • 1 C. Olive Oil
  • 3/4 C. Whole Milk
  • 1/2 C. Lemon Curd – (Dickinson’s is a good one, if purchasing, or make your own!)
  • Zest of a fresh lemon
  • 2 Tsp. Lemon Extract
  • 1 C. Fresh Raspberries – washed
  • Powdered Sugar


  1. Use a greased 9 inch spring form pan for this.
  2. Mix together: flour, almonds, sugar, baking powder.
  3. Add Olive Oil and milk to the dry ingredients. Mix.
  4. Add the Lemon Curd, Zest, extract, and mix well.
  5. Pour a little less than 1/2 the batter into a greased pan.
  6. Place the raspberries, pointed ends up, around the top of the batter. Leave a little space between each.
  7. Using a spoon, carefully spoon the remaining batter on top of and in between the berries. Smooth the top gently if needed.
  8. Bake at 350 degrees for approx. 60 minutes (Time will depend on your oven) or until the top is set and golden.
  9. Cool at least 15 minutes in the pan and then release the outside band.
  10. Sift powdered sugar over the top. Serve with additional red raspberries, blueberries om top foe a festive 4th July cake if you like.