1-Preheat the oven to 175°C (350°F): Preheat the oven to 175°C (350°F). Line a 22-cm (9-inch) round cake pan with parchment paper.
2-In a large mixing bowl, put the: In a large mixing bowl, put the yogurt, the 1 1/2 tub sugar, the oil, and the eggs.
3-Whisk together until combined: Whisk together until combined.
4-In a medium bowl, combine the flour,: In a medium bowl, combine the flour, almond flour, baking powder, and salt.
5-Add the flour mixture to the wet: 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.
6-Pour half the batter into the cake: Pour half the batter into the cake pan. Cover evenly with half of the raspberries.
7-Pour the other half of the batter,: Pour the other half of the batter, and add the other half of the raspberries on top. Sprinkle evenly with the remaining sugar.
8-Put into the oven to bake, for: 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.
9-Allow to rest on the counter for: Allow to rest on the counter for 15 minutes. Lift from the pan, and transfer to a rack to cool.
10-Serve slightly warm or completely cooled: Serve slightly warm or completely cooled.