Preheat oven to 350 degrees Fahrenheit. Trace a nine-inch round pan on top of parchment paper and cut out the circle. Grease and flour the pan, press in the parchment circle, and grease and flour the top of the parchment and sides of the pan. Sprinkle the slivered almonds on the bottom of the pan to cover it. Set aside.

In a medium bowl, use an electric mixer or whisk to beat the sugar, eggs and olive oil for one minute at medium speed until creamy.

Add the ground almonds, flours, cocoa, and baking powder, salt, almond and vanilla extracts and beat until combined, making sure to scrape the sides of the bowl and mix in.

Pour the mixture over the sliced nuts. Bake for 45 minutes, or until a skewer inserted into 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 cool. Serve the cake almond-side up. Store it at room temperature for up to four days or freeze for up to three months.