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Preheat your oven to 350℉. Spray a cast iron skillet or 10-inch round cake pan with cooking spray (or brush with butter).
In a large bowl, whisk together the flour, almond meal, sugar, salt, baking powder and baking soda.
Make a well in the middle of the dry ingredients and add the eggs, olive oil, lemon juice and milk. Stir until combined.
Pour the batter into the prepared skillet or baking pan and sprinkle the top with turbinado sugar and almond slices. Bake for 35-40 minutes (rotating halfway through baking time) or until a toothpick inserted in the middle of the cake comes out clean. Check the cake at the thirty minute mark and adjust the time accordingly. I bake in a convection oven and mine is usually done within 35 minutes. This cake will keep for a few days.