Grease a 9-inch layer-cake pan well, then line bottom with 2 layers of waxed paper and grease again; set aside. In a large mixer bowl, beat egg whites and salt at low speed until soft peaks form. Gradually beat in 6 tablespoons sugar until stiff peaks form. Fold in 1/3 cup almonds and the flour; set aside. In a small mixer bowl beat egg yolks and remaining 2 tablespoons sugar until fluffy; fold into egg white mixture with butter and almond extract. Turn into prepared pan and bake in preheated 350 degree oven 35 minutes. Cool on rack for 10 minutes, then invert on rack. Peel off waxed paper; cool. Whip cream with remaining 2 tablespoons of almonds until stiff. Spoon on cake. Top with sweetened peaches. Serve at once. NOTE: Substitute 2 tablespoons confectioners' sugar for the almonds in whipped cream if desired.