Preheat the oven to 350°F. In a medium bowl combine the flour, salt, baking soda and baking powder and set aside.

In another bowl, whisk the olive oil, milk, eggs, sugar and almond extract. Combine the wet ingredients with dry and whisk until smooth. In a 12 inch round baking pan, line with parchment paper and drizzle with olive oil. Layer the bottom of the pan with ¼ c of the sliced almonds, making an even layer on the bottom of the pan.

Add the cake mixture to the pan and bake for 60-65 minutes until golden brown. To know when the cake is done, it should come out clean with a toothpick and the center should not jiggle.

Let the cake cool for about 10 minutes in the pan and then transfer to cool on a cooling rack for another 20-30 minutes. Once cooled, dust with powdered sugar and more sliced almonds, enjoy!