Preheat the oven to 180C and line your cake tin with baking paper. Using an electric beater or mixer, beat the eggs and sugar until light and fluffy. This will take around 5 minutes so don’t be scared of over beating it.

While you wait, sift the dry ingredients into a bowl and add the zest of the lemons. Stir to combine and set aside. In a separate bowl, place the Lupi Special Selection Delicate Extra Virgin Olive Oil, juice of one lemon and vanilla, and stir to combine.

Slowly pour the oil mixture into the egg mixture in the mixer while it’s whipping on a high speed. Continue to beat for a further 5 minutes. Fold the flour mixture into the egg mixture and pour into the lined cake tin. Prepare your fruit and place decoratively on the top of the batter. Sprinkle the rosemary leaves on top. Bake for 55-60 minutes until golden.

While the cake is cooking, prepare the syrup. Add the maple syrup, rosemary sprig and the juice of the other lemon into a small pot. Bring to a simmer and continue to cook for 2 minutes. Add Lupi Special Selection Delicate Extra Virgin Olive Oil to the warm mixture and set aside until the cake has finished cooking.

Once the cake has finished cooking, remove and poke small holes with a toothpick all around the top. Pour the syrup over the top and leave the cake to cool in the tin. Remove once cool and serve with a large dollop of plain yoghurt.