1-Preparation: First, preheat the oven to 350°F (175°C). This temperature is ideal for achieving even baking without drying out the cake. Prepare an 8-inch round springform pan by lining it with parchment paper. The springform pan is ideal for this recipe as it allows you to release the cake without damaging its delicate structure. If you don’t have a springform pan, a regular round cake pan will work, but you’ll need to be more careful when removing the cake after baking.

2-Preparation: While the oven is heating, take the time to properly measure all your ingredients. For dry ingredients, use the spoon and level method rather than scooping directly from the container, which can result in packed measurements. For liquids, use a clear measuring cup placed on a level surface and check at eye level. Accurate measurements are crucial for baking success, as the balance between wet and dry ingredients affects the cake’s final texture.

3-Mixing the Ingredients: In a medium bowl, sift together 120 grams of all-purpose flour, 60 grams of fine blanched almond flour, 1 1/2 teaspoons of baking powder, and 1/4 teaspoon of salt. This dry mixture forms the cake’s base and ensures even rising throughout the baking process. Sifting not only removes lumps but also aerates the flour, which helps create a lighter cake.

4-Mixing the Ingredients: In a separate large bowl, beat 115 grams of softened butter, 150 grams of granulated sugar, 2 tablespoons of sunflower oil, 1 teaspoon of vanilla extract, and 1/2 teaspoon of almond extract until pale and fluffy. This usually takes about 2-3 minutes with an electric mixer on medium speed. This process incorporates air into the batter, which helps the cake rise and creates a lighter texture. For vegan options, combine flaxseed meal with water and let it thicken before mixing with the oil and extracts.

5-Mixing the Ingredients: Once the butter mixture is light and fluffy, incorporate the 3 large eggs one at a time, mixing well after each addition. This gradual incorporation helps create a stable emulsion and prevents the batter from curdling. After all the eggs have been added, mix in the 120 grams of plain full-fat yogurt until fully combined. Greek yogurt or light sour cream can be used as substitutes if preferred, adding a slight tang that complements the raspberries.

6-Assembling the Cake: Fold the sifted dry ingredients into the wet ingredients gently. It’s crucial to mix just until combined to avoid over-mixing, which can result in a tough cake. The batter should remain light and airy. Over-mixing activates the gluten in the flour, leading to a denser texture, which is especially important to avoid when using almond flour, which doesn’t provide gluten for structure.

7-Assembling the Cake: Carefully fold in 150 grams of fresh raspberries. Be gentle to preserve their shape and prevent them from releasing too much juice, which could affect the color and texture of the cake. If using frozen raspberries, do not thaw them first as this may affect the final result. Toss the frozen berries in a little flour before adding to the batter, which helps prevent them from sinking to the bottom of the pan during baking.

8-Baking and Finishing: Pour the batter into the prepared springform pan and spread evenly. You can add a few extra raspberries on top for visual appeal. Sprinkle the cake with 40 grams of flaked almonds and 2 tablespoons of coarse sugar. The sugar creates a lovely crunchy topping, while the almonds toast beautifully in the oven, adding both visual appeal and a delightful nutty flavor.

9-Baking and Finishing: Bake for 35 to 45 minutes, or until a skewer inserted in the center comes out clean and the almonds on top are lightly toasted. Check the cake after 35 minutes as oven temperatures can vary. The cake should be golden brown on top and spring back when lightly touched. If the almonds are browning too quickly, you can tent the cake with aluminum foil for the remaining baking time.

10-Baking and Finishing: Cool the cake in the pan for 10 to 20 minutes before removing it from the springform pan. This allows the structure to set and prevents the cake from breaking. During this time, the residual heat continues to cook the cake slightly, completing the process without over-drying. Transfer to a wire rack to cool completely before serving, which allows the flavors to develop fully and the cake to firm up for easier slicing.