Procedure
Heat the oven to 350°F.
Butter a 9-inch spring form pan liberally, sprinkle in 2 to 3 tablespoons of sugar, shake and tap the pan until the bottom and sides are coated with sugar.
Cover the bottom with sliced almonds.
Cream the eggs and sugar until thick and pale and tripled in volume, about 5 minutes.
Melt butter.
Bruise the cardamom seeds in a mortar.
Fold the flour and salt into the egg and sugar.
Add butter and cardamom.
Give the batter a thorough stir before tipping it into the prepared pan.
Bake the cake until the top feels dry to the touch and springs back when lightly pressed, 30 to 35 minutes.
Remove from the oven and leave in the pan for about 5 minutes. Run a knife around the sides of the pan before inverting the cake onto a rack to cool. Remove the bottom of the pan carefully while the cake is still very warm.
