Put ground almonds, eggs, flour, sugar, almond extract and butter in a food processor and mix. Preheat oven to 160c and butter/line 9 inch round cake tin. Pour half of mix in tin and smooth over so that all bottom is covered. Cover with raspberries. Put blobs of jam in spaces in between raspberries. Cover with rest of mix. Don't worry if there are gaps as the cake will spread to fill them during cooking. Cover with the flaked almonds. Cook for around 45 minutes til golden and test centre with a knife/cake tester and if it comes out clean, take out. Eat straight out of the oven with vanilla ice cream or custard.
Don't be too neat when adding the second half of the mix as this will spread during baking. This is much easier than a bakewell tart as there is no faffing around with pastry!
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