Preheat oven to 350°F (180°C). 

Trace an 8 inch (20 cm) round pan on parchment paper and cut it out with scissors. Grease and flour the pan, press  the parchment circle into the pan and grease and flour the top of the parchment and sides of the pan. 

Sprinkle and spread the sliced almonds on the bottom of the pan to cover it.

In a medium bowl, beat sugar, eggs, and olive oil for about one minute at medium speed until creamy. 

Add flour, ground almonds, baking powder, salt, almond extract, and orange zest and beat until combined. 

Pour the mixture over the sliced nuts. Bake for 35 minutes, or until a skewer inserted in the middle of the cake comes out clean.

Let the cake cool in the pan for 10 minutes and then run a knife around the sides. Turn the cake  onto a wire rack and let it finish cooling. Serve the cake almond side up. Store it covered at room temperature for up to four days or freeze for up to three months.

Source: The Holiday Kosher Baker