Preheat your oven to 350 degrees F. Line an 8-inch round springform pan with parchment paper.

Sift flour and baking powder into a medium bowl. Add almond flour and salt and whisk to blend evenly, being sure to break up any clumps of almond flour.

Combine soft butter, sugar, oil, vanilla extract and almond extract in a large bowl and beat with an electric hand mixer for 2-3 minutes until pale and fluffy. Beat in eggs one at a time until evenly incorporated and smooth. Make sure to beat well between each addition. Mix in yogurt.

Add the flour mixture and the almond flour and fold it in gently until just combined. Do not over-mix. The batter will be thick.

Reserve a few raspberries for topping, and then fold the rest in gently. Use an offset spatula to gently spread it out into the pan. Poke the few reserved raspberries on top over the batter. Sprinkle almonds evenly over the surface and then sprinkle the sugar over top.

Bake for 35-45 minutes until the almonds are lightly toasted and a skewer comes out clean. Transfer pan to a wire rack and let cool for 20 minutes before removing from the pan. This cake is lovely served warm! Enjoy.