Preheat oven to 180°C, and grease a 20cm baking pan.
In a bowl, whisk the flour, ground almonds, baking powder and set aside.
In a large mixing bowl, mix the following ingredients.
Slowly pour the flour mixture into the wet mixture, and stir until well combined. Be careful to not overmix.
Transfer the cake batter into the baking pan.
Add carefully the raspberries on top and sprinkle sliced almonds.
Put the pan in the oven, and bake for around 40min. But be sure to always verify, it could be less or more. You’ll know if it’s ready with the toothpick technique and the cake’s color, it should be gold/brown.
When the cake is ready, remove from oven and let it cool completely. Then dust with the confectioner’s sugar.