Cake batter: – 1 ⅓ cups 190g all-purpose flour – 1 ½ teaspoon baking powder – ½ teaspoon salt – 6 tablespoon 84g unsalted butter softened – ¾ cup 150g granulated sugar – 2 tablespoon 30ml sunflower oil – 1 teaspoon 5ml pure vanilla extract – ½ teaspoon almond extract – 2 large egg – ⅔ cup 150ml full fat yogurt – ½ cup 50g almond flour – 1 ¼ cups 140g fresh raspberrie Topping: – ½ cup 40g flaked almond – 2 tablespoon 25g coarse sugar