Pre-heat the oven to 175C (350F).
Beat the egg yolks with sugar and lemon juice until pale.
Add the olive oil gradually, proceeding to beat on a low speed.
When the mixture is homogenous, add the flour, baking powder and salt. Mix well on a low speed.
In a separate bowl, beat the egg whites with a pinch of salt until stiff.
Fold the egg whites into the dough. Be careful to preserve the air, do not over mix.
Place a metal cake ring on the baking tray covered with parchment paper. Or use a loaf pan (I used a glass baking pan, greased with olive oil).
Bake in a preheated oven for 20-22 minutes or until the knife comes out dry.
While still hot, sprinkle over the sugar with salt to create a nice crust.
Sprinkle over some dried flower leaves, or fresh rosemary (as shown above) to decorate (photo below shows a mix of violets and hibiscus).