How to Make It
Preheat oven to 350°. Coat a (8- or 9-inch) round springform pan with baking spray; set aside.
Spread the almond flour in an even layer on a rimmed baking sheet. Bake at 350° until fragrant, 4-6 minutes, stirring after 3 minutes. Cool almond flour completely on pan.
In a large mixing bowl, beat the butter and light brown sugar with an electric mixer at medium speed until light and fluffy, 4 to 5 minutes. Beat in the eggs, one at a time, mixing at medium speed just until the yolk disappears into the batter. Add the vanilla and almond extracts.
In a medium mixing bowl, whisk together the cooled almond flour, all-purpose flour, baking powder, baking soda, sumac, and salt. Add half of the flour mixture to the batter, mixing at low speed until just combined. Mix in the yogurt, followed by the remaining half of the flour mixture. Fold in 1 cup of raspberries by hand with a rubber spatula.
Transfer the batter into prepared pan and smooth into an even layer using a rubber spatula. Sprinkle the sliced almonds in an even layer over the batter; sprinkle turbinado sugar evenly over the almonds. Bake at 350° for 32 to 35 minutes, or until a wooden skewer inserted in the center of the cake comes out clean.
Cool the cake in the pan for 10 to 15 minutes before running a knife around the edge of the pan and releasing the sides. Garnish the cake with remaining ½ cup of raspberries.
You can use blanched or unblanched almond flour for this recipe.