Preheat oven to 350 degrees. Oil a 9" round cake pan, line it with parchment paper round, also greased.
Mix together salt, cornmeal, baking powder, and set aside.
In a food processor, grind almonds and sugar to make a coarse flour.
Cut the lemon into quarters, pick out seeds. Add lemon pieces to the processor and process.
Add olive oil, milk, eggs, and almond extract and process for a minute or two to combine well. Add cornmeal mixture and pulse briefly to combine.
Pour the batter into the prepared pan and bake 55-60 minutes until golden, fragrant, and slighly moiste in center.
Let cake cool. Run a knife around outside edge and invert onto a cake plate. Sift confectioner's sugar over top.
Serve with beaten ricotta cream and berries if available.