Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan.

In a mixing bowl, whisk together all-purpose flour, baking powder, and salt.

In a separate bowl, beat together large eggs and granulated sugar until pale and fluffy. Add vanilla extract and melted butter, mix until combined.

Fold the dry ingredients into the wet mixture, adding almond flour. Mix gently until just combined.

Pour batter into the prepared pan and bake for 20-25 minutes until golden brown. Allow to cool completely.

Layer the trifle by placing cake cubes in a large glass bowl or individual serving glasses.

Add fresh raspberries over the cake cubes in an even layer.

Spoon a layer of vanilla custard over the raspberries.

Top with whipped cream, then repeat the layers until all ingredients are used, finishing with whipped cream.

Sprinkle toasted almond slices atop the final layer and chill in the refrigerator for at least one hour.

Serve the trifle by scooping portions into bowls or dishes, ensuring all layers are included.