Preheat the oven to 350 degrees.

Prepare a 9'' springform pan by generously coating it with butter.

Slice a two persimmons and arrange the slices in a single layer at the bottom of the springform pan. Drizzle 2-3 tablespoons of thin liquid honey over the top of the persimmons. Set aside.

Prepare the cake by beating butter, honey, salt and vanilla in a mixing bowl for about 2-3 minutes until light and fluffy.

Beat in eggs, one at a time, making sure each is thoroughly incorporated before adding another.

Add almond flour and beat until the mixture is just combined.

Pour the cake batter on top of the sliced honeyed persimmons in the prepared springform pan.

Bake at 350 degrees for 55 to 60 minutes until a toothpick inserted in the center comes out clean and the top is evenly browned.

Remove the cake from the oven, and working quickly run a knife around the outside edge of the pan before releasing the spring form pan.

Place a plate on top of the cake and invert the pan. Run a knife along the pan bottom to separate the cake from the pan bottom if necessary.