Gently coat cleaned raspberries in 1 tbsp flour. Line on a small plate or baking sheet. Chill in the freezer until ready to use in the cake.
Preheat oven to 350F and line a baking pan with parchemnt paper. Set aside
In a seperate bowl, whisk together semolina, all purpose and almond flour, baking powder, cardamom and salt. Set aside.
In a stand up mixer, using a paddle attachment, beat together the tahini, butter and sugar until light, about 4-5 minutes.
One at a time, add the eggs. Incorporate each egg before adding the next and beat again for another 5 minutes. Add in extracts. Beat additional minute.
Starting with dry, add dry ingredients to the wet, alternating with the yogurt (dry, yogurt, dry, yogurt, dry) Add dry ingredients to the wet 1/3 at a time. Mix slowly each time until just combined. On the last addtion of the flour, stir in by hand.
By hand, gently fold in 3/4-1c of the chilled, flour coated raspberries into the batter (reserving at least 1/4 c for topping the batter)
Evenly pour batter into prepared pan. Top with reserved berries.Bake at 350 F for 35-40 minutes or until lightly golden and toothpick comes out mostly clean.
Cool in pan on a cooling rack for at least an hour. Remove from the pan and cool additional time if needed. Top with whipped cream and more fresh berries.