240 ml (1 cup) plain yogurt (two 120-ml ou 1/2-cup tubs, which is the French standard)
1 1/2 tubs (3/4 cup) sugar (I typically use blond unrefined sugar), plus 1 to 2 tablespoons for sprinkling
1/2 tub (1/4 cup) oil
3 large eggs
3 tubs (1 1/2 cup) all-purpose flour
1 tub (1/2 cup) almond flour (you can also use almond meal or finely ground almonds)
2 teaspoons baking powder
1/4 teaspoon salt
300 grams (10 1/2 ounces) raspberries (fresh or frozen; no need to thaw if frozen)
Preheat the oven to 175°C (350°F). Line a 22-cm (9-inch) round cake pan with parchment paper.
In a large mixing bowl, put the yogurt, the 1 1/2 tub sugar, the oil, and the eggs.
Whisk together until combined.
In a medium bowl, combine the flour, almond flour, baking powder, and salt.
Add the flour mixture to the wet ingredients and mix it in with a spatula until you can’t see white traces of flour. Do not overmix; some lumps are OK.
Pour half the batter into the cake pan. Cover evenly with half of the raspberries.
Pour the other half of the batter, and add the other half of the raspberries on top. Sprinkle evenly with the remaining sugar.
Put into the oven to bake, for 30 to 35 minutes, until the top is springy and a cake tester comes out clean. If it looks like the top of the cake is browning too quickly, cover loosely with foil for the rest of the baking time.
Allow to rest on the counter for 15 minutes. Lift from the pan, and transfer to a rack to cool.
