Preheat the oven to 180°C
Grease and line a 20cm cake tin
Whisk the eggs, zest and sugar in a bowl. Add the olive oil and mix.
Fold in the ground almonds and baking powder
Spoon the mixture into the tin and bake for around 45 – 50 minutes.
Leave it to cool before decorating with yogurt, zest and freeze dried raspberries