Preheat the oven to 180 degrees. Line the baking pan (bread form) with parchment paper.
Mix all wet ingredients in a medium bowl with a hand mixer until all ingredients are well combined. Add almond flour and quinoa to the mixture and mix a bit more. The batter will be very liquidy.
Add raspberries to the butter and mix gently with a spoon or spatula.
Pour the batter into the pan and sprinkle it with almond slices. Bake for 50 min, r until the cake starts to get the color of caramel.