Preheat oven to 330°F (170°C). Oil and line loaf pan. Combine the flours, starch, baking soda and cream of tartar. Cream the butter, sugar, vanilla, and eggs until pale, then beat in the yogurt, lemon juice, almond meal, and flour mixture (in this order). Transfer to pan and sprinkle raspberries on top. Bake 40min. Cover with tin foil for last 10min of baking. Let cool 10min before serving.