Preheat your oven to 350°F (175°C) and prepare a 9-inch springform pan by greasing it and lining the bottom with parchment paper.

In a mixing bowl, combine room-temperature butter, almond flour, granulated sugar, egg white, salt, and almond extract. Mix until smooth and creamy.

In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.

Cream together softened butter and sugar until light and fluffy, about 3-5 minutes. Add eggs, sour cream, and almond extract, mixing until smooth.

Gradually fold the dry ingredients into the wet mixture until just combined.

Pour the batter into the prepared springform pan, smoothing evenly.

Dollop the almond frangipane and raspberry jam atop the batter and gently swirl them in with a knife.

Sprinkle fresh raspberries and sliced almonds over the top, pressing down slightly.

Bake for 40-45 minutes until slightly wobbly in the center but set around the edges. A toothpick should come out clean or with a few crumbs.

Allow to cool in the pan for about 10-15 minutes, then run a knife around the edges and remove the sides of the springform pan. Cool completely on a wire rack.