Preheat your oven to 180°C regular bake. Grease and line the base and sides of a regular sized loaf tin with baking paper.

Zesty Orange & Almond Loaf: Add the eggs, sugar, milk, olive oil, orange zest and lemon juice to a large mixing bowl. Whisk together until combined. Add the ground almond, gluten-free flour, baking powder, salt and baking soda to the bowl and whisk together, until combined and smooth. Fold through the frozen raspberries, if using (optional). Pour the batter into the prepared loaf tin. Bake on the lower-middle oven rack for 40-45 minutes, or until golden and cooked through (while the loaf bakes, prepare the aperol syrup). A skewer inserted should come out mostly clean with a few moist crumbs. Poke the loaf all over with the skewer, about 50 times.

Aperol Syrup: Add all of the ingredients to a small pot. Place over high heat and bring to a simmer, whisking to dissolve the sugar. Reduce heat to medium-low and simmer for about 5 minutes, or until the liquid has reduced slightly. Pour ½ cup of the liquid out into a jug/bowl and set this aside. Return the pot with the remaining liquid to the heat. Simmer on low heat for a further 5-10 minutes, or until it is very reduced, glossy and syrupy. Remove from the heat and set the syrup aside to cool. While the loaf is still hot, pour the reserved ½ cup of the aperol liquid over the loaf. Set the loaf aside to cool completely in the tin, before icing.

Icing + Garnishes: Add the cream cheese, icing sugar, aperol and vanilla to a medium mixing bowl. Using hand-held electric beaters, beat together on high speed for 1-2 minutes, or until smooth and fluffy. Spoon the icing over the cooled loaf and spread out over the top, creating swoops and swirls in the icing with the back of a spoon. Drizzle over a few spoonfuls of the aperol syrup. Garnish with the orange slices and rosemary, if using.

Serve the cake at room temperature with the remaining syrup on the side for drizzling.