Preheat oven to 350° F. Lightly butter and flour a 9 inch spring-form cake pan. Set aside. Place the sugar, milk and vanilla extra in a medium saucepan over low heat and bring just barely to a simmer while stirring to dissolve sugar. Remove from heat, cover and set aside to cool. In a large bowl add flour, baking powder, baking soda and salt. Whisk in ground almonds. Add the olive oil, eggs, and milk mixture and gently whisk together. Fold in dried apricot pieces Pour the batter into the prepared pan. Sprinkle with almond slivers. Bake for 30-35 minutes or until golden brown and a toothpick inserted into the center of the cake comes out clean. Transfer cake to a wire rack to cool for 10 minutes before removing from the spring-form pan and letting cool completely.