I love this recipe, probably my second favourite cake…
375g shortcrust pastry
5/6 tbsp raspberry jam
170g softened butter
200g caster sugar
4 eggs, beaten
2 tbsp lemon juice
1 tsp almond extract
300g ground almonds
50g flaked almonds
Icing sugar (to dust)
Roll out the pastry until 3mm thick. line a 30cm by 20cm baking tray (butter first) and trim the edges, Chill in the fridge for 30 mins.
Preheat the oven to 190 degrees. Prick the pastry and add some baking beans (rice or pasta will also do but throw away when done). Bake for 15 mins. Remove the baking beans and bake for a further 5 mins. Remove from the oven and allow to cool. Once cooled, spread the jam over the pastry.
Beat the butter and sugar together until pale, then slowly stir in the eggs and the lemon juice, then the almond extract and the ground almonds.
Spoon the mixture over the jam, sprinkle the flaked almonds over the top and bake for 30-35 mins (until the middle feels firm).
Remove from oven and allow to cool.
Dust with icing sugar