In small saucepan over medium heat, bring raspberries and apple juice to a boil. Lower heat and simmer, stirring occasionally, 3 minutes. In a small bowl, blend cornstarch and 1 teaspoon water. Add to berry mixture; stir until it simmers and thickens, about 1 minute. Let cool to room temperature.

In a bowl or food processor, mix flour and 3/4 cup sugar. Add butter to flour mixture. Cut in with a pastry blender or pulse until mixture resembles coarse crumbs. Reserve 1/2 cup; pour remaining into a large bowl. Stir in baking powder, baking soda, salt, and orange zest.

In a bowl, mix sour cream, vanilla, almond paste, and 1 egg until blended; stir into flour-baking powder mixture until incorporated. Spread batter in a greased 9-inch springform pan.