Step 1

First you need to mix the flour and the cold butter together for the pastry. If you have a mixer you can use that to mix the flour and butter. If not, put the flour in a bowl and then cut the butter into the flour using a pastry blender, two butter knives, or rub with fingertips to create a breadcrumb-like texture.

Step 2

Add the caster sugar and stir through.

Step 3

Next, slowly add the tablespoons of water and stir it with a butterknife to bring it together. How much water you need depends on the flour so we suggest starting with 2-3 tablespoons and then adding more as needed.

Step 4

Tip out the pastry onto a floured surface and gently bring together the pastry with your hands. Try not to knead it and handle it as little as possible. Then cover with cling film and rest in the fridge for 15 minutes. It can last up to 2 days if you want to make it in advance.

Step 5

Meanwhile preheat the oven to 180C or 350F.

Step 6

Lightly grease the tin with butter, taking care not to add too much. You want to grease rather than using baking paper to line it. The pastry has enough butter not to stick but you want to ensure the sides of the sponge don’t stick.

Step 7

Take the pastry from the fridge and roll it out on a floured surface until it is about 0.5cm (1/4 of an inch) thick. You want the shape to roughly fit your tin. Carefully lift the pastry and press into the bottom of the tin, cutting any excess so it’s only covering the bottom and not stretching up the slides.

Step 8

Prick the pastry with a fork, place baking paper over it and blind baking beans, or uncooked rice if you don’t have any.

Step 9

Bake in the oven for 8-10 minutes, until lightly golden brown.

Step 10

Meanwhile, loosen up the jam by stirring it in a bowl so it’ll be easy to spread onto the pastry. We used approximately 200g or 8 tablespoons but you may want a little more or less. Be generous! The jam layer really adds to the flavour.

Step 11

Remove the pastry from the oven and allow to cool for 5 minutes, then add the jam layer. Set aside.

Step 12

Cream the butter and the sugar for the sponge in a large bowl.

Step 13

Add the essence if using, and beat in the eggs.

Step 14

Add the flour, baking powder, and ground almond and gently mix together.

Step 15

Pour or spoon over the jam-covered pastry, trying not to disturb your jam layer too much.

Step 16

Top with a handful of flaked almonds (not toasted) and then put in the oven for 30-35 minutes. Keep checking it and once the sponge layer has risen and cooked through it’s ready!

Step 17

Take out an allow to cool, before removing from the tin to slice it, or slice in the tin and remove individual pieces if you find the easier.