Preheat oven to 350°F. Line a muffin pan with a dozen tulip cake papers.
In a large bowl, combine the flour, cornmeal, baking powder, baking soda, and salt. Set aside.
Mix together the sugar, ricotta cheese, and egg. Beat with a wooden spoon until it looks a little frothy and the sugar is well incorporated. Drizzle in the olive oil slowly, all the while beating the mixture to form an emulsion. When the olive oil is incorporated, and no oil is floating freely on top, add the lemon zest, lemon juice, and almond extract.
Make a small well in the dry ingredients and pour the wet mixture in, stirring until just combined and no large streaks of flour are visible. Be careful not to overmix to keep a tender texture. Drop the batter into the prepared pan in 2 tablespoon increments. Top each cake with a few slivered almonds.
Bake for 28-30 minutes until golden on top and the middle is set. Remove from the oven and cool in the pan for about 10 minutes before serving. They are wonderful served warm with a bowl of berries and cream. You can also let them cool completely and store them in an airtight container at room temperature for about a week.