• Uncooked 23-cm shortcrust pastry case
• 90g self-raising flour
• Half tsp baking powder
• 90g butter
• 90g caster sugar
• 2 eggs
• Grated rind and juice 1 small lemon
• 90g ground almonds
• Almond essence
• 3 tbsp raspberry jam
• Icing sugar
• 100g glacé cherries, halved (optional)

Preheat the oven to 190ºC. Put the pastry case on to a baking sheet and sift together the flour and baking powder. Cream the butter and sugar until light and fluffy, then beat in the eggs one at a time, adding a tablespoon of flour with each one. Stir in the lemon rind and juice, add the rest of the flour, the ground almonds and a few drops of almond essence and mix well.

Spread the jam over the base of the pastry case, then spread the almond mixture evenly on top. Bake for about 35 to 40 minutes or until lightly browned and firm to the touch. If it starts to brown too quickly, lay a sheet of foil gently on top. Cool on a wire rack.

Either dust with icing sugar and serve warm with some whipped cream or, alternatively, make a fairly thick icing, adding a few drops of lemon juice, spread it over the cooled sponge and decorate with cherries

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