Beat the eggs, salt and icing sugar in a hand held or stand mixer until they go light and fluffy and you can make a drawing on top by drizzling it and it takes a bit to go back into the mix. For further reference watch the video above.
Add the butter one tablespoon at a time with the mixer on low speed and mix until fully incorporated.
Take the bow off the mixer and add the almond flour little by little, mixing in a round motion with a spatula, careful to not knock out the air we put into the eggs.
Pour into a buttered unmouldable mould that has been fitted with baking paper at the base and buttered on top of the paper as well.
Decorate with silvered almonds on top or finely chopped. Don't toast them beforehand because the oven will do that for you.
Take to a preheated oven at 170C for 30-40min or until it's golden on top and you can insert a skewer of fine knife and it comes out clean.
Decorate with a bit of icing sugar once cold.