Frozen Almond-Raspberry Cake

Directions

1. 1
   Preheat oven to 375F.
2. 2
   Mix first 5 ingredients in bowl.
3. 3
   Press mixture into 8-inch-diameter springform pan.
4. 4
   Bake until just golden brown on edges, about 10 minutes.
5. 5
   cool completely.
6. 6
   Drop frozen yogurt and sorbet by alternating scoopfuls into prepared pan.
7. 7
   Press yogurt and sorbet firmly to avoid air spaces.
8. 8
   Cover with plastic and freeze until solid, about 4 hours.
9. 9
   (Can be prepared 5 days ahead.)
10. 10
    Release sides of pan.
11. 11
    Garnish top of cake with raspberries.
12. 12
    Cut cake into wedges and serve.