Preheat the oven to 350°F (175°C) and grease the cake pan.

In a mixing bowl, cream together the softened butter and sugar until light and fluffy.

Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.

In another bowl, whisk together the almond flour, all-purpose flour, baking powder, and salt.

Gradually add the dry ingredients to the wet mixture, mixing until just combined.

Gently fold in the raspberries.

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

Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.

Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Garnish with additional raspberries before serving.