1. Preheat oven to 350°F. Whisk together egg yolks, lemon zest, lemon juice, milk, olive oil and salt in a large bowl. Add the flour and sugar and whisk once more.
2. In a separate bowl, beat the egg whites until soft peaks form. Carefully fold the egg whites into the lemon mixture until smooth and slightly foamy.
3. Spray 4 (8oz) ramekins with non-stick spray. Place the ramekins in a 9-inch by 13-inch baking dish. Carefully ladle the batter evenly into the prepared ramekins. Using a pitcher, pour room temperature water into the pan until the water reaches halfway up the side of the ramekins.
4. Carefully transfer the pan to the oven and bake for 45 minutes or until the cakes are lightly browned. Remove the ramekins from the water bath using tongs and allow to cool on a cooling rack for 15 minutes before serving.

Blackberry Compote

1. While the cakes are baking, prepare the compote: In a medium saucepan combine blackberries, sugar, honey, lemon zest, lemon juice and salt. Add the sprig of rosemary then place the saucepan over medium-low heat. Bring to a simmer, stirring often. Allow to simmer for 10 minutes, then remove from heat. Remove the sprig of rosemary and let cool completely at room temperature. Serve finished cakes warm with a spoonful of compote and a sprig of rosemary for garnish. Enjoy!