Sift flour and sugar into a large bowl. Melt (but do not burn) butter. Let cool. With a wooden spoonmix eggs into flour and sugar. Gradually add cooled butter, salt, ground almonds, orange flower water and vanilla. Refrigerate for 1 hour.
Grease pans with butter. Preheat oven to 400 degrees. Half fill greased pans with cake batter. Bake 10 to 15 minutes or until golden. Cool on rack.