Lemon/Almond Olive Oil Cake with Raspberries and Cream

Cake:

• 7 eggs separated (7 egg whites, 5 yolks)
• 3/4 c. extra virgin olive oil, plush extra for brushing
• 3/4 c. granulated sugar
• 1 c. of all purpose flour
• zest of  2 lemons, juice of one lemon
• 1 c. slivered almonds toasted and chopped
• pinch of salt

Raspberry Sauce

• 1 pint of raspberries
• zest and juice of one lemon
• Whipped cream to top

Preheat oven to 350 degrees

Brush oil on sides and bottom of 9-inch spring-form pan.

Add egg yolks, sugar, and lemon juice into a mixing bowl. Whisk until doubled in size and pale yellow. Add extra virgin olive oil slowly while whisking. Meanwhile, add a pinch of salt to 7 egg whites and beat until stiff peaks (turn upside down without spilling). Add 1/3 of the egg whites to the yolk mixture and stir. Fold in the remaining egg whites, 1/3 at a time. When combined, slowly add flour. Finally add the toasted, chopped slivered almonds. Pour batter into prepared spring-form pan. Bake for 40-50 minutes, until golden brown.

For the raspberry sauce: combine raspberries, lemon juice, and zest. Cook over medium heat for 20 minutes. Stir often. Let cool before serving of cake. Top cake with sauce and whipped cream.