•70 g AETOS biological extra virgin olive oil
•120 g sugar
•½ lemon peel
•25 ml lemon juice
•180 g flour 00
•1 packet vanillin sugar
•1 pinch of salt
•70 g fresh raspberries
•½ packet of baking powder

Preparation: Using the electric mixer beat the eggs and the sugar, little by little add the olive oil, the salt and the lemon juice, as well as the flour and the baking powder, continue beating to a smooth batter. Blend the vanillin sugar and the lemon juice. Lastly add the raspberries. Bake about 30-35 minutes in the preheated oven to 175°C.

Gaetano Vaccaro, Executive Chef at the ADLER Thermae Spa & Relax Resort