Preheat the oven to 170ºC/340ºF and prepare a 20x20 cm baking pan with parchment paper.

Sift together the all-purpose flour, almond flour, baking powder, baking soda, and salt in a bowl.

Cream together 90 g of butter and 150 g of granulated sugar for 3 minutes, then add eggs one at a time, mixing well.

Gently add the dry mixture into the butter mixture, followed by sour cream, vegetable oil, vanilla, and almond extract.

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

Cool the cake on a wire rack for 10 minutes before removing from the pan to cool completely.

Blend the freeze-dried raspberry powder with the powdered sugar in a bowl.

Beat 100 g of butter for 4 minutes until fluffy, add raspberry mixture, vanilla, and milk in parts, mixing until smooth.

Scrape down the sides and mix for an additional 2 minutes before frosting the cooled cake.

Generously spread the buttercream over the cooled cake and garnish with fresh raspberries if desired.