For the base
30g caster sugar
60g butter – soft
90g plain flour
For the filling 3 tablespoons raspberry jam
For the top
150g soft butter
150g caster sugar
2 beaten eggs
35g plain flour
175g ground almonds
35g flaked almonds – to sprinkle on the top
A baking tin 15 x 20cm (suitable for a tray bake), greased and lined with baking parchment.
Oven preheated to 160C