When I worked as a chef at a spa back in Ireland, I would make this delicious cake in the afternoon, baking it in gigantic trays and cutting it into perfect squares, leaving scraps that the other kitchen workers would then sneak when they could get a chance. The version I make at home now is round, leaving no extra pieces for hungry fingers. The dense almond-flavored cake goes well with whatever jam you use, although raspberry is traditional.
Makes 10 servings
1 Preheat the oven to 350°F (180°C). Grease a 9-inch round cake pan and line it with parchment paper.
2 Using a stand mixer fitted with the paddle attachment, or a handheld electric mixer, cream together the butter and sugar until fluffy and pale in color.
3 Add the eggs and the egg yolk, one at a time, and mix until well combined.
4 In a medium bowl, stir together the all-purpose flour, almond flour, cinnamon, cloves, lemon zest, and baking powder.
5 Add the dry ingredients to the wet ingredients and mix until just combined.
6 Spread three-quarters of the batter over the bottom of your prepared pan and smooth it down with a spatula. Spread the jam over the batter.
7 Fill a piping bag fitted with a medium round tip with the rest of the cake batter and pipe a lattice pattern over the jam layer. Scatter sliced almonds around the edge of the cake and press them lightly to adhere.
8 Bake for 30 to 35 minutes, until golden brown on top. Let cool completely. Store in an airtight container at room temperature for up to 3 days.