Instructions: Preheat oven to 350 degrees (325 for glass or dark metal pans). Lightly butter and flour an 8 inch cake pan.

In a small bowl, beat egg yolks, butter and vanilla. Add 1/3 cup of the sugar; beat until thick and creamy.

In a large bowl, beat egg whites with salt until frothy. Continue to beat, adding the remaining 1/3 cup sugar, a few tablespoons at a time, until stiff peaks form. Fold 1/3 of the stiff whites into the yolk mixture to lighten it.

Gently fold the yolk mixture into the remaining whites until fully incorporated.

Combine nuts and flour and sift a third at a time over egg mixture, folding gently after each addition. Any nut pieces too large to sift may be folded in at the end or reground in the blender and sifted in. Pour batter into prepared cake pan.

Bake for 30 minutes. Let stand 10 minutes, then turn cake out onto a wire rack, top side up, and cool for 1 hour.

To make glaze: In a saucepan, melt butter over medium heat, stir in honey and bring to a frothy boil. Reduce heat and boil 3 minutes. Cool slightly. While still warm, pour over cake. Allow glaze to drip down sides of cake.

To cut neatly through the sticky glaze, use a sharp knife dipped in hot water to warm it and dried.

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