- unsalted butter - 1/2 cup (room temperature, plus little for shape)
- flour - 1 1/2 cups
- 1/2 teaspoon ground cinnamon
- salt - 1/4 teaspoons
- baking powder - 1/4 teaspoons
- light brown sugar - 1/2 cup
- granulated sugar - 1/4 Glass
- large egg, yolk - 1 piece
- Almonds - 3/4 Cups
- fruit or berry jam - 1/2 cup (cherry, plum or raspberry)
1. Preheat the oven to 175 degrees. Lubricate a square baking dish with a butter size of 20 cm. Mix flour, cinnamon, salt and baking powder in a bowl. Set aside. In another bowl, whip the butter and brown sugar with a mixer at high speed until creamy consistency. Then add the egg yolk and whip. 2. Reduce the speed of the mixer, add flour mix and whip. 3. Stir the dough with chopped almonds. 4. In a small bowl, whip the jam to make it more liquid. Put half the dough into a prepared mold and press it against the surface. 5. Using a spoon, carefully grease the dough with jam, leaving a 6 mm border along the edges to prevent jam from spreading. 6. Sprinkle the remaining dough on top and gently press it against the jam. 7. Bake the cake until golden brown, from 25 to 30 minutes. Completely cool the cake and cut into pieces with a serrated knife.
Servings: 4-6