(adapted from Gourmet)

Makes 8 servings

• ¾ cup extra-virgin olive oil, plus additional for preparing the pan
• 1 lemon
• 1 cup cake flour, plus 1 tablespoon flour for black raspberries
• 5 large eggs, separated (reserve 1 egg white for another use)
• ¾ cup sugar, plus 2 tablespoons sugar for sprinkling the top of the cake
• ½ teaspoon kosher salt
• 1 pint black raspberries

Preheat oven to 350℉.

Grease a 9-inch springform pan with a small amount of olive oil. Line the bottom of the pan with a round of parchment paper. Oil the parchment paper with additional olive oil.

Combine 1 cup of flour with the finely grated zest of the lemon in a small bowl. Halve and juice the lemon to yield 1 ½ tablespoons lemon juice and set aside.

Toss the black raspberries with 1 tablespoon of flour in a small bowl and set aside.

In a large bowl, beat together the egg yolks and ½ cup of sugar with an electric mixer on high speed for 3 minutes until the mixture is thick and pale yellow. Reduce the speed to medium. Add ¾ cup of olive oil and the lemon juice. Turn off the mixer and stir in the flour with a spoon until just combined.

In another bowl, beat 4 egg whites and ½ teaspoon salt with an electric mixer on medium speed until frothy. Slowly add ¼ cup sugar and continue to beat for 3 minutes until the egg whites hold soft peaks.

Fold ⅓ of the egg white mixture into the yolk mixture to lighten the batter. Fold in the remaining egg white mixture and the black raspberries until just combined.

Pour the batter into the prepared springform pan. Tap the pan gently on the counter two to three times to release air from the batter. Sprinkle the top of the cake with 2 tablespoons of sugar. Bake for 40-45 minutes. Cool the cake in the springform pan for 10 minutes on a wire rack. After 10 minutes remove the side of the springform pan and allow the cake to continue to cool to room temperature. When the cake has cooled completely, remove the bottom of the pan and the parchment paper before placing on a serving plate.