I like to say that I have olive oil running through my veins. It’s deep in the DNA of all Mediterranean people and is one of the things that connects Spaniards like me to our neighbors in the Eastern Mediterranean. This cake is one of my favorite ways to serve olive oil for dessert. It’s rich but not heavy, sweet but not too much, and has a nice hint of lemon. Make sure to use good extra-virgin olive oil. It doesn’t have to be the most expensive stuff, but since there’s a whole cup in there, you want to use something high quality that’s not too spicy. This versatile cake pairs well with all kinds of fruit; try whatever is in season, like clementines, apricots, figs, or peaches.