Preheat your oven to 180 C (or 160 C fan forced).
Grease a 24 – 26cm pie dish (not the loose bottom kind) or flan tin.
Combine the olive oil, sugar and eggs into a bowl of an electric stand mixer fitted with a whisk attachment. Whisk for 10 – 15 minutes on medium-high speed, or until mixture is thick and fluffy. The mixture will be a medium caramel colour, much paler than it was when you started mixing and appear to be around double the volume.
Gently fold almost all the almond meal (reserve a good handful for later) in two batches, then the flour, trying to keep as much air in the batter as possible.
Pour mixture into your prepared dish/tin and sprinkle the remaining almond meal over the top.
Cook for 20 minutes, or until golden brown and set.
Allow to cool before slicing and serving.
