Blackberry Lemon Olive Oil Cake

For Lemon Olive Oil Cake:

• 2 cups All-Purpose Flour
• 5 Eggs
• 1 cup Extra Virgin Olive Oil
• 1 cup Granulated Sugar
• 1/3 cup Ricotta Cheese
• 1 Lemon (juice & zest)
• 1 tsp. Baking Powder
• 1/4  tsp. Baking Soda
• 1/4 tsp. Vanilla Extract
• 1/8 tsp. Sea Salt

For Blackberry Lemon Compote:

• 1 cup Fresh Blackberries
• 1 Lemon (juice & zest)

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For Lemon Olive Oil Cake:

1. Preheat oven to 325F.
2. In a large mixing bowl, whisk together the eggs, sugar, lemon juice, and lemon zest for 1-2 minutes. 
3. Add the extra virgin olive oil into the same mixing bowl. Whisk until well combined. Then, add in the ricotta cheese and whisk.
4. Add in the flour, baking powder, sea salt, and baking soda into the same mixing bowl. Whisk until all ingredients are evenly distributed. Be careful not to over mix the batter. (It is okay if you have a few lumps.)
5. Pour the batter into a 9" or 10" baking pan, that has either been lined with parchment paper, or lightly greased with oil and flour. 
6. Bake for 45-55 minutes, or until you can stick a toothpick in the center and it comes out clean. Allow it to cool completely.

For Blackberry Lemon Compote:

1. In a blender, add together the blackberries, lemon juice, and lemon zest. Pulse until a smooth consistency, or until your desired consistency. 

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