Preheat the oven to 350F. Butter a 9” round cake or springform pan and dust with a little flour or spray with baking spray. Line the bottom with a round piece of parchment paper. Set aside.

In a medium bowl, combine flour, baking powder, baking soda and salt. Whisk and set aside.In a large bowl, using an electric mixer on medium speed cream together the butter and sugar until light and fluffy.

Add in the eggs, the almond extract and the vanilla extract. Beat until well combined.

Then add half of the dry ingredients (flour mixture), using a rubber spatula fold to combine. Next mix in half of the greek yogurt or sour cream.

Repeat again, adding and folding in the rest of the dry ingredients and the greek yogurt or sour cream, until combined and smooth.

Add half of the batter into the prepared pan. Spread the raspberry jam on top of the cake batter, and scatter the fresh raspberries on top. Try to keep the jam away from the sides of the pan, it sticks.

Top the raspberry jam with the remaining batter and spread until smooth.

Bake at 350F for 40 mins, until golden and just about done.

 Almond Frangipane Topping

While the cake is baking make the frangipanee topping.

In a large bowl, mix together the ingredients for the almond frangipane, except the sliced almonds.

When the cake base is finished baking for the first 40 minutes or so, remove from the oven and immediately spread the frangipane topping in an even layer over the hot cake. Sprinkle with the slivered almonds.

Place the cake back into the oven for 10-15 more minutes.

Let the cake cool for 10 minutes in the pan on a wire rack, then carefully remove the sides of the spring form pan. Run a knife around the edges if you are worried the cake will stick.

Cool completely. Top with the almond glaze and more toasted sliced almonds if you like.

Almond Glaze

In a small bowl combine powdered sugar, softened butter, vanilla extract almond extract and milk or cream. Mix until combined and spreadable consistency, then drizzle over the top of the cooled cake.