Preheat oven to 350 F. Grease a 9-inch springform pan.
Using a mixer fitted with the whisk attachment, beat eggs on medium speed until foamy, about 1 minute.
Add 1 ⅓ cups sugar and almond extract.
Beat on high until mixture has thickened and is and pale yellow, about 3 minutes.
Reduce speed to medium and, with mixer running, slowly stream in oil.
Mix until oil is fully incorporated, about 1 minute.
Whisk in the flour, baking powder, and salt together just until combined.
Add milk and stir in just until combined.
Pour batter into prepared pan.
Sprinkle almonds over the batter.
Sprinkle remaining sugar (a generous 2 tablespoons) over almonds and batter.
Bake about 40-45 minutes, or until cake is deep golden brown and toothpick inserted in center comes out with few crumbs attached.
Transfer pan to wire rack and let cool for 15 minutes.
Remove side of pan and let cake cool completely, about 1 ½ hours.
Dust with powdered sugar, if desired.
Cut into wedges and serve.
Notes
Olive oil: I like to use extra-virgin olive oil. However, you can use any type that you like.
Salt: Or 1/2 teaspoon of table salt.
Milk: You can use any milk from skim to whole milk. Whole milk will give you a slightly richer cake. You can also use a nondairy milk, like almond milk, if you prefer.
Baking: If you are worried that your springform pan may leak, place it on a baking sheet to catch any drips.