Line/grease an approx. 8-10’ (16-20 cm) ceramic dish and preheat the oven at 170C /325F.
Whizz the 200 g sugar and the 3 eggs for about 4-5 minutes in a freestanding electric mixer.
And the 170 ml oil little by little drizzling you all in while the mixer is working. The batter will get nice and fluffy.
Put in the yoghurt and fruit juice and give it a gentle fold for a further minute or so.
In a bowl mix the 180g almond flour together with the sieved 200g gluten-free flour, salt, the soda bicarbonate and baking powder which are best to be mixed with a little vinegar or lemon juice. Put in the vanilla or vanilla sugar.
Add the dry mixture to the egg mix and with the help of a spatula fold nicely and gently the flour in.
Pouring in the mix into the line lined tray/tin.
Chop the fruits into small pieces or slices.
Place the fruits on top pushing them slightly into the cake mix.
Place the tin into the preheated oven and bake at 170C/325F for 45-50 min until it is nice and golden on the outside. Baking time obviously depends on the oven as some cook faster than others and also if it is a fan-assisted one it will cook quicker and the temperature has to be slightly lower or the time shorter.
Just keep an eye on it and if you doubt whether it's ready or not just push slightly the middle of the cake and that will indicate if the cake is ready. It has to feel spongy.