Preheat oven to 400°F (200°C). Grease the inside of a 9-inch tube pan or angel food cake pan with a little bit of olive oil and sprinkle some brown rice flour inside. Turn the pan to coat the bottom and sides with the flour and shake off excess.

Combine the raisins and amaretto in a small saucepan. Heat for a minute until the raisins soften. Transfer to a bowl and add the chopped lemon and candied orange. Let everything soak together for 15 minutes.

Combine the eggs and sugar in a bowl of a stand mixer fitted with the whisk attachment. Beat the eggs until light and airy for 3 minutes over medium-high speed. Reduce speed to medium and slowly add the olive oil in a steady stream. Once all the olive oil has been incorporated, whip on high again for another 30 seconds.

Stir the brown rice flour, almond flour, baking powder, salt, and baking soda in a medium bowl. Add into the whipped eggs and beat on medium for about 30 seconds until incorporated. Turn speed to high and beat for another 30 seconds. Fold in the soaked citrus and raisins until thoroughly incorporated.

Spread the batter in the prepared pan. Top with pine nuts. In a small bowl, stir together the sugar and rosemary. Moisten your finger tips or add a drop of water and mix until you have a coarse but sandy mixture. Sprinkle over the top of the cake.

Bake the cake for 10 minutes. Reduce heat to 325°F (160°C) and bake for another 25 to 30 minutes until golden, the top has cracked slightly and a toothpick inserted in center comes out clean. Let the cake cool in the pan for 15 minutes, then carefully lift out of the pan. Let it cool for another 15 minutes so it doesn’t fall apart. Store tightly wrapped in fridge for up to 3 days.