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Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line an 8-inch round cake pan with baking or parchment paper.
In a large mixing bowl, beat butter and sugar with an electric mixer on medium speed until pale and creamy, approximately 1-2 minutes.
Add eggs, vanilla and almond extracts and beat briefly to combine. Don’t worry it it goes a little lumpy at this stage.
Add flour, almond meal, baking powder and salt, along with the milk. Gently mix together on a low speed, just until cake batter is smooth and creamy.
Roughly tear 95 grams (¾ cup) of the raspberries in half and fold them into the batter. Transfer batter to prepared pan. Press remaining whole raspberries on top. Scatter over flaked almonds.
Bake for approximately 40 minutes or until a skewer inserted into the middle of the cake comes out clean.
Leave cake to cool for 10 minutes before carefully transferring to a wire rack to cool completely. To serve, dust cake lightly with icing sugar.