Method (Makes 1 tray – 21-24 portions)
This was made in a 30x20cm (12×8 inches) loose bottom tart tin.
Spread the jam evenly over the bottom of the pasty case.
Place the cake mix, ground almonds, lemon zest and juice, water and vegetable oil into a bowl and beat for 1-2 minutes to form a smooth batter.
Place the cake batter on top of the jam and spread evenly.
Sprinkle with the flaked almonds.
Bake in a preheated oven 180°C (360°F Gas Mark 4) for 50-60 minutes until firm to the touch.
“Can I just say how absolutely brilliant your cake mixes are and I have never found cake mixes so easy to use! Well Done ”
Marion Gannon
Nice to hear from dear member, Mr. Fletcher in Nottingham who has recently baked this recipe and has "never tasted anything as good".