Preheat the oven at 170ºC conventional oven and prepare a 20x20 cm baking pan with parchment paper.

Sift together the all-purpose flour, almond flour, baking powder, baking soda and salt and set it aside.

In a mixing bowl, using the paddle attachment, add the butter and granulated sugar and mix it on high speed for 3 min.

Add the eggs one at a time into the mixture and mix it in until combined.

Scrape down the sides of the bowl and continue by adding the flour mixture, continuing on low speed, mixing until just combined.

Finally add the sour cream, vegetable oil, vanilla and almond extract and mix until just combined, make sure not to over mix the cake batter.

Using a rubber spatula, give the batter a gentle fold to make sure all of the ingredients have combined.

Pour the cake into the prepared pan and bake for 28-30 minutes or until a cake tester comes out clean.

Let the cake cool on a cooling rack. After 10 minutes, gently remove the cake from the cake tin and let the cake cool down completely.

If not in powder form, blend the freeze-dried raspberry into powder. Sift together the freeze-dried raspberry powder and powdered sugar together.

Mix the butter in a stand mixer with the paddle attachment or with a hand mixer for 4 minutes on medium/high speed. Scrape down the sides of the bowl and mix for an additional 2 minutes.

Add the freeze-dried raspberry powder and powdered sugar, vanilla extract and milk in 2 parts. Whipping until each addition is fully incorporated.

Scrape down the sides of the bowl and give the buttercream a final mix for 2 minutes. Then add the buttercream to the cooled down cake.