Preheat oven to 350 (180C) degrees Fahrenheit. Lightly butter and flour two 6-inch round cake pan.  Set aside.  In a small bowl whisk together flour, almond flour, baking powder, and salt. Set aside.

In a large mixing bowl, beat eggs until frothy. Add sugar and beat until mixture has thickened and is pale yellow. While mixing, slowly drizzle in the olive oil. Add almond milk, vanilla, lemon juice, and lemon zest. Mix until well blended. Gently mix or fold in flour mixture.

Pour into prepared pan and bake for 35-40 minutes or until golden brown and when cake springs back when lightly touched. Let cool in the pan for about 5 minutes. Invert to a cooling rack and cool completely.

In a large mixing bowl add the heavy whipping cream, powdered sugar. Whip on high speed until soft peaks form. Mix in lemon curd. Add the mascarpone cheese to the whipped cream and whip just until stiff peaks form. It will happen fairly quickly. Be very careful not to over mix mascarpone or it will turn grainy.  Refrigerate until ready to use.

Slice cake each into 2 layers. Place bottom layer on a platter lace the first layer of cake on a serving plate or a cardboard cake round. Pipe a dam of frosting around the outside of the cake. 

Spread 1/3 cup lemon curd filling evenly on top of the cake layer, inside the dam. It should fill the dam about halfway full.

Add some additional mascarpone frosting to the top of the lemon curd and spread into an even layer.  

Repeat this process for the second and third layer of cake. Filling each layer with the remaining lemon curd and additional mascarpone frosting.

Add the final layer of cake on top, then smooth out the frosting around the sides of the cake. Frost the outside of the cake. Decorate the cake with pressed flours or fresh flowers.

Refrigerate cake until ready to serve. The cake can be made a day in advance and will keep well for 2-3 days in the refrigerator.

Decorate with dried or fresh flowers.