Preheat your oven to 350°F (175°C) and prepare a 9-inch round cake pan by greasing it with butter or non-stick spray.

Combine almond flour, all-purpose flour, baking powder, and salt in a large mixing bowl; whisk thoroughly.

In another bowl, beat eggs and granulated sugar until thick and pale for about 3-4 minutes.

Gradually add melted butter, vanilla extract, and almond extract, mixing until combined.

Carefully fold the dry mixture into the wet ingredients until just combined.

Gently fold in the raspberries, reserving a handful for decoration.

Pour the batter into the prepared pan, smoothing the surface, and sprinkle with reserved raspberries.

Bake for 35-40 minutes until golden brown; check for doneness with a toothpick.

Let the cake cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar before serving.