Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.

In a mixing bowl, combine almond flour, all-purpose flour, sugar, baking powder, baking soda, and salt.

In another bowl, beat the softened butter until creamy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.

Gradually add the dry ingredients to the wet mixture, alternating with milk, and mix until just combined.

Pour half of the batter into the prepared cake pan. Spread half of the raspberries over the batter, then add the remaining batter on top.

Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes before transferring to a wire rack.

In a saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat until the raspberries break down and the mixture thickens, about 10 minutes.

Remove from heat and let cool completely.

Once the cake is completely cool, slice it in half horizontally.

Spread the raspberry filling on the bottom layer, then place the top layer back on.

Top with whipped cream and sprinkle with sliced almonds before serving.