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Special equipment: 9-inch springform pan
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Preheat oven to 350 degrees F.
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Line the bottom of a springform pan with parchment paper, and brush the sides with oil.
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In the bowl of a stand mixer or by hand, combine the egg yolks, sugar and lemon zest.
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Using the whisk attachment or by hand, beat the eggs and sugar until they become very pale and thick and have doubled in size.
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Reduce the speed of the mixer and slowly beat in the 3/4 cup of olive oil and sherry.
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Remove the bowl from the mixer and gently stir in the flour using a wooden spoon.
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Mix just until the flour is combined.
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Reserve.
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Beat all the egg whites with a pinch of salt until they form stiff peaks.
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Using 1/3 of the egg white mixture at a time, fold into the egg yolk mixture.
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Once all of the egg whites are combined, transfer the mixture to the prepared springform pan.
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Bake in the preheated oven for 45 minutes or until a cake tester comes out clean.
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When the cake is done, remove it from the oven and let it cool for 10 minutes.
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Remove it from the springform pan and let cool completely.
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For the topping:
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Combine the blueberries, lemon zest, sugar, cinnamon and water in a saucepan.
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Bring mixture to a simmer and cook for 20 to 30 minutes or until the berries have burst and the liquid has reduced to a jam consistency.
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Remove cinnamon stick and discard.
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Cool completely before serving.
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Serve a slice of the cake with the blueberries and a dollop of mascarpone.
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Fantastic!
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