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1
Preheat oven to 300u00b0. Lightly butter and flour a 10-inch bundt or tube pan; set aside.
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2
Spread the almond flour in an even layer on a rimmed baking sheet. Bake at 300u00b0 until fragrant, 6-8 minutes, stirring after 4 minutes. Cool almond flour completely on pan.
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3
Beat butter with an electric mixer at medium speed until pale and creamy, 4 to 7 minutes. Gradually add the sugar, 1 cup at a time, beating at medium speed until light and fluffy. With the mixer running, add the eggs, 1 at a time, mixing just until yolk disappears. Add the vanilla and almond extracts.
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4
Whisk together the cooled almond flour, all-purpose flour, sumac, and salt in a medium mixing bowl. Add the flour mixture to the batter, alternating with the yogurt (beginning and ending with the flour), mixing at low speed until just combined. Fold in the raspberries by hand with a rubber spatula.
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5
Transfer the batter to prepared pan and bake at 300u00b0 for 1 hour and 40 minutes, or until a long wooden pick inserted in center comes out clean. Cool cake in pan on a wire rack 10 to 15 minutes; remove from pan, and cool completely on a wire rack.
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6
While cake cools, prepare the glaze. Combine the raspberry jam and water in a small saucepan over medium-low heat. Cook, whisking, until the jam has melted and mixture is smooth. Whisk in the sumac. Let glaze stand 2-3 minutes. Spoon glaze over the cooled cake before serving.
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7
After testing with both blanched and unblanched almond flour, we found blanched to be preferable in this recipe.
