Rosemary Almond Cake with Olive Oil and Orange Zest

Preheat the oven to 350 degrees.

In a stand mixer with a paddle attachment, beat the eggs with a pinch of salt for 3 minutes. Add the honey to eggs and beat for another 3 minutes. Fold in the almond meal, olive oil, yogurt, zest, and rosemary. 

Pour the cake batter into a 9-inch spring form cake pan that is well oiled with extra-virgin olive oil.  Bake for 30-33 minutes, or until an inserted toothpick comes out clean. Let the cake rest on a rack and then carefully remove it from the cake pan, using a knife to peel away from the bottom.