Preheat oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.

In a bowl, whisk together all-purpose flour, almond flour, baking powder, and salt.

In a separate bowl, cream butter and sugar until light and fluffy. Beat in eggs, one at a time, then add vanilla and almond extracts.

Gradually mix in the dry ingredients, alternating with milk, until just combined.

Gently fold in raspberries. Pour batter into the prepared pan and smooth the top.

Sprinkle sliced almonds evenly over the top.

Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.

Let cool, then dust with powdered sugar if desired.