Preheat your oven to 350°F (175°C). Butter and line a 9×9 baking pan with parchment paper for easy lifting and neater slicing.
Topping: In a medium bowl, lightly beat the egg whites with a fork. Add almond extract and confectioner’s sugar, stirring until the mixture is slightly lumpy. Gently stir in sliced almonds, taking care not to break them. Set aside.
Cake Base: In a large bowl, whisk together the sugar, eggs, almond extract, vanilla extract, and salt until the mixture becomes pale and slightly thickened. This may take a few minutes.
Fold in the flour with a silicone spatula, followed by the melted, cooled butter. Mix until the batter is smooth and homogenous.
Pour the batter into your prepared pan. Scatter the almond topping over the surface, using your fingers to distribute it evenly. Smooth it with an offset spatula to cover the batter.
Bake in the center of the oven for 28-32 minutes. The top should be golden, and a toothpick inserted into the center should come out clean, with no visible wet batter. Be careful not to overbake.
Allow the cake to cool in the pan for 15-20 minutes, then lift it out using the parchment paper. Cool completely on a wire rack.
Dust generously with confectioner’s sugar before slicing and serving. You can also add a dollop of whipped cream and berries for extra indulgence.