1. Preheat oven to 180°C. Line a 9×13 baking pan with the parchment paper. Set aside.

2. In a large mixing bowl, beat the sugar and eggs with an electric mixer until thickened and increased in volume.

3. Add the butter, Greek yogurt and extracts. Beat for another 2 minutes until well combined.

4. Combine the flours in a separate bowl.

5. Add the flours to the wet ingredients until well-combined. Do not overmix.

6. Gently fold in the cranberries with a spatula.

7. Pour the batter into the prepared pan and spread evenly. Sprinkle sliced almonds over the top.

8. Bake for 45 minutes until a toothpick inserted in the center comes out clean.

9. Allow the cake to cool completely before cutting into squares.