Preheat your oven to 350°F (175°C) and prepare a 9x9-inch cake pan by greasing it or lining it with parchment paper.

In a mixing bowl, combine ¾ cup of granulated sugar, 2 beaten eggs, 1 teaspoon of almond extract, ½ teaspoon of vanilla extract, and ½ teaspoon of salt. Beat for 2–3 minutes until lighter in color and slightly fluffy.

Gently fold in 1 cup of all-purpose flour into the mixture until just combined. It's okay if there are a few small lumps.

Stir in ½ cup of melted, slightly cooled butter until the batter is smooth and blended.

Pour the batter into the prepared cake pan evenly with a spatula.

In a small bowl, whisk together 2 egg whites and 1 cup of powdered sugar until smooth and glossy. Fold in 1 cup of sliced almonds.

Spoon the almond topping evenly over the cake batter.

Bake in the preheated oven for 24–28 minutes, until a toothpick comes out clean.

Allow the cake to cool slightly in the pan for 10–15 minutes, then dust the top with powdered sugar before serving.