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Heat the oven to 230C (210C fan)/450F/gas 8 and line a 23cm x 33cm traybake tin with greaseproof paper.
Whisk together the ground almonds, brown sugar, flour and salt in a large bowl, breaking up any stubborn lumps of sugar.
Whisk in the whole eggs until combined, along with the vanilla and almond extracts.
Whip for an extra minute or so to get some air into the batter.
In a scrupulously clean bowl, use an electric hand whisk to whip the egg whites to soft peaks.
Gradually add the caster sugar and continue whisking until you have moist, stiff peaks.
Gently fold the egg whites into the ground almond mix a third at a time.
Finally, fold in the melted butter.
Gently transfer to the lined baking tray and bake for 15 minutes, until golden on top and firm to the touch.
Meanwhile, toss the raspberries with the sugar and lime juice and set aside to macerate.
Remove the sponge from the oven and set aside to cool completely, before lifting out of the tin and transferring to a wire rack.
Peel away the parchment paper from the sides.
To serve, whip the cream, caster sugar and vanilla to soft peaks, then fold through the sour cream.
Transfer the whipped cream to the top of the sponge and use an offset spatula or back of a spoon to spread it out in swooshes.
Top with the raspberries, drizzle with the extra juices, and serve cut into squares.