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Set an oven rack to the middle position and preheat to 350 degrees F. Grease and flour a 9-inch springform pan. Cut out a parchment paper round and cover the bottom. Grease that as well.
Whisk together the granulated sugar, olive oil, milk, lemon zest, lemon juice, vanilla bean paste and eggs in a bowl until smooth.
In a separate bowl, whisk together the flour, salt, baking powder and baking soda. Slowly and gently combine the dry and wet ingredients until combined without overmixing (which will make a tough cake).
Pour into the prepared springform pan, then place on a baking sheet and bake until golden brown and springs back nicely to the touch, 50 to 55 minutes.
Cool on a wire rack until completely cool, about 2 hours.
Meanwhile, place the cream in the bowl of a stand mixer fitted with the whisk attachment and beat on medium-high speed until stiff peaks form.
Add the confectioners’ sugar, mascarpone, vanilla bean paste, almond extract and salt and whip on medium speed until just combined.
Unclasp the side of the pan and remove the side. Top the cake with the mascarpone frosting and garnish with crunchy beads, edible flowers, blackberries, raspberries and a sprinkling of fresh thyme.