Preheat the oven to 355F (180C) and line the bottom and sides of an 8-inch (20cm) springform pan with parchment paper.

In the bowl of a stand mixer fitted with a whisk attachment (or use a hand mixer and mixing bowl), combine the eggs, sugar, almond extract, and vanilla extract. Whip on medium speed until the mixture triples in volume and becomes pale yellow. This will take approximately 5 minutes. Do not overwhip the eggs! (see the notes)

Gently fold the almond flour and salt into the wet ingredients using a rubber spatula, ensuring no dry ingredients remain.

Pour the cake batter into the prepared pan and tap it several times on a flat surface to release any large air bubbles. You can also swirl a knife through the batter to ensure no large air pockets remain.

Bake in the center of the oven for 30–35 minutes, or until the cake has risen and turned golden brown on top. A toothpick inserted into the center should come out clean. Avoid opening the oven before 30 minutes to check for doneness.

Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, remove it from the pan and allow it to cool completely to room temperature before slicing and serving.