[Adapted from The New Spanish Table]
1 1/2 cups almond flour
1 cup sugar
1/3 cup flour
1/4 cup fruity Spanish olive oil
1/4 cup whole milk
1 teaspoon cinnamon
1/2 teaspoon almond flavoring
1/2 cup heavy cream
2/3 cup bittersweet chocolate
Prepare a 9-inch springform pan by buttering bottoms and sides, then pressing a circle of wax paper around the bottom. (The batter is very wet, so the paper should come up the sides about 1/2 inch.) Butter the paper and set pan aside. Preheat oven to 350 degrees.
With a mixer, beat eggs until fluffy. Add sugar and beat at high speed until the mixture is pale yellow and thickened. In a separate bowl, stir together almond flour, flour and cinnamon. Alternately add dry ingredients and wet ingredients (olive oil, milk and almond flavoring) to the eggs, whipping after each addition and ending with wet ingredients.
Scrape the batter into the pan and smooth top. Bake 40-45 minutes, or until toothpick comes out clean. Cool cake on a rack for about 20 minutes. Gently release sides of the pan and carefully remove wax paper.
For the ganache, chop up chocolate and place in a bowl. Scald the cream (or heat it to bubbling in the microwave) and pour immediately over the chocolate. Allow the chocolate to melt (about 2 minutes) before stirring to blend. Let stand until ganache thickens and reaches spreading consistency. Frost cake and chill before serving.