Heat 9-inch cast iron or heavy duty skillet over medium heat. Combine brown sugar, honey, and evoo and cook, stirring occasionally, until bubbly and dark brown, about 5 to 7 minutes.

Fold in almonds and salt and remove from heat. Spread almonds to cover the bottom of the pan.

Preheat oven to 350°F.

Place flour, sugar, baking powder, and salt in a medium mixing bowl.

Whisk together evoo, almond paste, almond milk, egg, vanilla extract, and almond extract until smooth and no lumps remain.

Add wet ingredients to dry and mix until combined. Pour batter over almond crust.

Bake 40 to 50 minutes or until cake pulls away from side of pan and springs back when lightly pressed.

Cool slightly (the cake is easier to unmold when warm) and turn cake out onto serving plate, or serve cake in skillet. Dust with powdered sugar.