Grease a tart mould (22 cm Ø). Preheat the oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Wash oranges hot, dab dry. Finely grate the peel. Mix with flour, almonds, baking powder and 1 pinch of salt.
Squeeze oranges (yields about 175 ml juice).
Melt 150 g butter in a saucepan, let it cool down for about 5 minutes. Cream eggs and sugar with the whisk of the mixer. Stir in 150 ml orange juice, butter and vanilla sugar well. Quickly fold in the flour mixture.
Put the dough into the mould. Bake in a hot oven for 20-25 minutes.
Take out the almond cake and let it cool down in the mould. Sort the raspberries, wash and drain if necessary. Spread on the cake. Mix icing sugar and 2 tablespoons orange juice to a smooth glaze.
Pour into the freezer bag and cut off a small corner. Dribble the glaze over the cake in a grid pattern, let it dry.