Heat your oven to 150°C Fan/170°C/340°F/Gas Mark 3.
Cut out a circle of greaseproof (parchment) paper to place on the bottom of your tin. Using olive oil and your pastry brush, grease your whole tin, place the circle on the base and grease it as well.
Mix together your almond milk and cider vinegar and set aside to curdle.
Place your cardamon pods into your pestle and mortar and gently press down with the pestle to crack them open, then remove the cardamon seeds and discard the husks.
Sift together your flour, salt, baking powder and bicarbonate of soda into your mixing bowl.
Add your sugar, olive oil and almond extract to your milk mixture and give it a good mix to combine.
Leaving your mixer on a slow setting, gradually pour your wet mixture into your flour mixture. Do this in 4 stages, waiting for the mixture to fully mix in before adding another lot.
Give the mixture a beat for 10 seconds on medium-high.
Turn the mixer down low again and mix in half of your almond flakes and all of your cardamom seeds.
Pour into to your prepared baking tin, using your spatula to scrape out every bit of batter.
Sprinkle over the rest of your flaked almonds.
Place into the centre of your oven and bake for 45 minutes or until a skewer inserted into the centre comes out clean and the cake is golden all over.
Leave to cool in your tin for 20-30 minutes before inverting onto a cooling rack and leaving to cool completely.
When cool sift over your icing sugar.