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Preheat the oven to 180°C (350°F). Grease a Mini cheesecake pan or Jumbo muffin pan.
In a mixing bowl, combine, olive oil, orange juice, eggs, honey, orange zest.
In a separate bowl mix the almond flour, baking powder, and baking soda.
Fold the dry ingredients in the bowl with the wet ingredients.
Gently fold in most of the raspberries, reserving a few for the top.
Pour the batter into the prepared baking tin and tap the bottom to even out.
Arrange the reserved raspberries on top of the batter.
Bake for 25 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool before slicing and serving.