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For biscuit base: Rub the flour and butter until you get breadcrumbs, then mix in the sugar and pour into a lined dish.
Using the back of a spoon flatten it down and bake at 180°C for 25minutes or until golden brown.
Cake batter: Cream the soft butter and sugar together until light and creamy and add each egg one at a time along with some of the almond/flour mix.
When the shortbread is baked flatten it with the back of a spoon again and add your jam of choice.
Once the jam is evenly spread you can scoop the cake batter on top.
Add some flaked almonds and bake at 180°C for 30 minutes.
Allow to cool, slice and ENJOY!