Easy One Layer Raspberry Almond Cake

0 Preheat oven to 350°F (175°C). Line the bottom of a 9-inch baking pan or springform pan with parchment paper, and grease the sides with oil and flour.
1 Combine dry ingredients, in a medium bowl, whisking together the all-purpose flour, almond flour, baking powder, and salt. Set aside.
2 In a large bowl of an electric mixer, cream the softened butter with the sugar for around 2 minutes, until light and fluffy.
3 Add eggs and extracts: Mix in the whole eggs one at a time, followed by the egg white, almond extract, and vanilla extract. Beat until combined.
4 Gradually add the dry ingredients by incorporating the wet ingredients, and mixing until combined. Avoid overmixing.
5 Gently fold 3/4 cup fresh raspberries into the batter, being careful not to crush them.
6 Pour the batter into the prepared pan and spread evenly.
7 Press the remaining 1/4 cup of fresh raspberries on top of the batter and then scatter the 1/3 cup sliced almonds over the surface.
8 Bake at 350°F for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
9 Let the cake cool in the pan for 10 minutes, then, remove from the pan and transfer to a wire rack to cool completely.
10 In a small bowl, whisk together powdered sugar and milk, adding the milk gradually until you reach your desired drizzle consistency.Once the cake has cooled, drizzle the mixture over the top for a sweet finishing touch.