Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.

In a mixing bowl, whisk together almond flour, all-purpose flour, sugar, baking powder, baking soda, and salt.

In another bowl, cream the softened butter until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.

Alternate adding the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.

Gently fold in the raspberries.

Pour the batter into the prepared cake pan and smooth the top.

Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.

In a small bowl, combine fresh raspberries and granulated sugar. Let sit for 10 minutes to macerate.

In a bowl, whisk together powdered sugar, almond milk, and almond extract until smooth.

Once the cake is cooled, drizzle the almond glaze over the top.

Top with the macerated raspberries and garnish with extra fresh raspberries.