Attach the food processor accessory to the stand mixer. Grate the almonds using the medium grating drum.

Using the stand mixer fitted with the whisk attachment, beat the softened butter with the brown sugar until the mixture is light and fluffy.
Add the eggs one at a time, making sure each is fully incorporated before adding the next.

In a separate bowl, mix the baking powder, sifted flour, and pinch of salt. Gradually add this dry mixture to the batter, one spoonful at a time.
Then add the grated almonds, and finally, stir in the yogurt.

Dust the raspberries lightly with flour and gently fold them into the batter.

Pour the mixture into a 24 cm cake tin and bake in a preheated oven at 180°C for 45 minutes.
Once baked, let it rest for 10 minutes before removing from the pan.
Cool completely on a wire rack.