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375g pack sweet shortcrust pastry
5 tbsp thick seedless raspberry jam
100g frozen raspberries , just thawed
25g flaked almonds
4 tbsp apricot jam
For the Sponge
200g butter , very soft, plus a little extra for the tin
200g golden caster sugar
100g ground almonds
100g self-raising flour
1 tsp baking powder
½ tsp almond extract
4 eggs , beaten
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1st Keep
 jimajack
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