Melt the butter, then add the honey and stir together.

Add the eggs.  Beat this very well because the texture largely comes from the eggs.

Add the sea salt and beat well.

Add your almond flour and vanilla and atir until combined.  It should be a thick batter, but not too thick.  Definitely still liquid.

Pour this into a cake pan.  8x8 would work, but I used 7x11 (I think).  I would probably double this if you wanted a "real" cake because this will be fairly thin when baked.

Bake at 350ºF for 30 - 35 minutes, until the edges are golden brown and a toothpick inserted comes out clean.  Allow to cool, then frost if desired and serve.