Preheat the oven to 350°F (175°C).

Butter and flour a 9-inch cake pan, preferably one with a removable bottom.

Weigh the eggs in their shells to determine the weight (approximately 6 ounces for 3 large eggs).

Weigh out equal amounts (6 ounces each) of sugar, flour, and olive oil based on the egg weight.

Separate the egg whites from the yolks and set aside.

In a mixing bowl, beat the olive oil slowly into the sugar until fully absorbed.

Beat on high for a few minutes to create a fluffy mixture.

Add the egg yolks and beat vigorously until well blended.

Gradually add the flour in quarters, incorporating fully each time.

Add the vanilla extract (and almond extract if using), and stir to combine.

Set mixture aside.

Add a pinch of salt to the egg whites and beat with clean beaters to soft peaks.

Sprinkle reserved sugar (about 2 tablespoons) over the whites and continue beating to stiff peaks.

Gently fold the egg whites into the batter with a spatula until thoroughly combined.

Pour half the batter into the prepared cake pan.

Distribute about three-quarters of the chopped fruit over the batter.

Top with the remaining batter and distribute the remaining fruit over the top.

Bake for about 45 minutes or until the cake is golden brown, the sides pull away from the pan, and a skewer inserted in the middle comes out clean.

Remove from the oven and let cool on a cake rack before removing from the pan.