200g butter
200g soft brown sugar
4 eggs
200g ground almonds
1 jar cherry/raspberry jam
handful toasted almonds
ice cream to serve
Heat oven to 170 degrees C. Cream sugar and butter. Add eggs 1 at a time, fold in ground almonds and pour mix into ceramic dish over the spreaded jam. Sprinkle with almonds and bake for 30 minutes.
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