This cake is all about the simplicity of ingredients. It mixes up quickly before baking at a low temperature for just oven an hour to prevent overbrowning. It is a very moist and finely textured cake that is wonderful unadorned, or serves as a blank canvas for dressing up as you like. The olive oil keeps it moist for several days, so you can actually bake this cake in advance of your next celebration or bring it to the office.
Preheat oven to 325 degrees with the oven rack in the center position. Thoroughly oil a 12-cup bundt pan.
Whisk the flour, almond flour, baking powder and salt in a medium bowl to blend. Measure the milk and olive oil and set them aside.
In a stand mixer, beat the eggs with the paddle attachment until they are very well beaten, about 1 minute. Add the sugar in a stream with the mixer running on high speed and beat until the eggs are pale and thick like heavy cream. With the mixer on medium, drizzle in the milk followed by the olive oil. The batter will become like the consistency of mayonnaise.
Reduce the speed to low and add the flour mixture all at once just until combined. Scrape down the bowl and stir to blend thoroughly. Pour the batter into the prepared pan.
Bake the cake for 60 minutes, rotating the pan halfway through. The cake is done when it is well risen in the pan, golden brown and a wooden skewer cake tester comes out clean. If necessary bake 5-10 minutes more.
Transfer the cake to a cooling rack for 15 minutes. Turn out of the pan and cool completely before serving. The cake will stay moist and fresh tasting at room temperature for several days.