In a saucepan over high heat, melt the butter. Stir continuously until it turns golden brown and gives off a nutty aroma.

Remove from heat and keep stirring for another minute to help it cool slightly. It will darken in color even though it’s removed from the heat. This is good, the color should be a rich dark brown.

In a bowl, sift together the flour, almond flour, powdered sugar, and salt. Set aside.

In a separate bowl, heat the egg whites and honey to 40°C (104°F). Do this by mixing them together in a bowl then placing that bowl over the top of a pot of boiling water. Make sure the bottom of the bowl isn't touching that water.

Stir continuously until the egg whites have come up the correct temperature then immediately take the bowl off the pot.

Mix together the heated egg whites, honey, and dry ingredients until well combined.

At this point the brown butter should still be liquid and warm but no longer hot. Ideally around 60°C (140°F). Gradually add the browned butter to the mixture while continuing to mix until smooth and fully incorporated.

Allow the batter to rest overnight in the refrigerator

Preheat the oven to 350°F (175°C).

Grease a cake mold and pour the batter into it. Sprinkle the chopped salted almonds over the top.

Bake for 20-30 minutes or until the cake is deeply golden brown and a toothpick inserted into the center comes out clean.

Let the cake cool in the mold for a few minutes, then remove it from the pan and transfer it to a wire rack to cool completely.

Once cooled, sprinkle powdered sugar over the top for decoration.