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1
Preheat your oven to 350 degrees F. Line the bottom of a 9-inch round cake pan (make sure to use one with sides that are at least two inches tall), with parchment paper. Grease and lightly flour the pan and paper (I used a butter and flour spray which worked beautifully.)
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2
In a large bowl whisk together the sugar, vanilla, yogurt, olive oil, lemon juice and zest. Then whisk in the eggs one at a time.
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3
Sift the flour, baking powder, and salt right over the cake batter. Slowly whisk in the flour until just combined. Pour the batter into the pan and let it rest for around 15 minutes.
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4
Bake the cake for 30 to 35 minutes, until the top is golden brown and a cake tester comes out crumb free. Allow the cake to cool in the pan for ten minutes then carefully flip the cake onto a large plate and then back onto the cooling rack for a little longer.
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5
While your cake is baking, make the Blackberry Limoncello Sauce. Blend blackberries, limoncello, brown sugar, and 1 teaspoon of lemon juice together using a blender, food processor or, my way, a stick blender, until smooth.
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6
Strain sauce through a sieve into a medium sized bowl, pressing down on the seeds to extract as much liquid as possible. Cover and refrigerate the sauce until ready to use.
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7
Serve cake warm or at room temperature with a healthy dollop of creme fraiche and large spoonful of Blackberry Limoncello Sauce.
