No.1 | Preheat your oven to 325°.
No. 2 | Place all the lemon curd ingredients, except for the salt, in a small saucepan and whisk together. Heat the pot on medium, constantly whisking until the lemon curd thickens to coat the back of a spoon, about 10 minutes. Season with salt and stir. Pour the curd in the bowl to cool to room temperature.
No.3 | In a small bowl, stir together the almond meal, baking soda, and baking powder, then set aside.
No. 4 | In a mixing bowl, whisk together the eggs, lemon juice, olive oil, honey, and lemon zest. Pour in the dry ingredients and stir until just combined.
No. 5 | Using parchment paper, line the bottom of a 7” springform pan and grease the sides with olive oil. Pour the batter into the pan and bake in the oven for 45 minutes. Allow to cool for 15-20 minutes before releasing from the pan.
No. 6 | To decorate, place the cake in the freezer for 30 minutes to harden so it is easier and cleaner to cut. Slice the cake in half horizontally. Spread a layer of ricotta cheese on the first half of the cake, then top with lemon curd. Place half the berries on top, arranging the blackberries around the edge. Top with the other half of the cake and repeat with the ricotta, lemon curd and berries.
No. 7 | Sprinkle with icing sugar and a few basil leaves for garnish.