Preheat the oven to 350 F (180 C).
Butter 8 small cake molds (or bread) generously.

In a bowl, mix the flour, almond powder, baking powder, and salt.

In the electric mixer bowl, put the sugar, lemon zest, yogurt, and eggs and mix well.
Add the dry ingredients and oil alternately and mix well.

Divide the preparation into the prepared molds.
Divide the raspberries by inserting them into the cake batter.
Bake for 35 minutes (50 to 55 minutes for a large cake).

Let rest for 5 minutes in the molds before unmolding and cooling on a grid.

Heat the lemon jelly and brush the small cakes and decorate with sliced almonds.