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1
Mix the flour, ground almonds, baking powder, salt, cinnamon, cocoa powder and lemon zest.
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2
Pile onto a large working surface and form a well in the middle.
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3
Add put chunks of cold butter around the well.
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4
Then add the sugar and egg into the well.
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5
Using your fingers, start working the egg, sugar and butter into the flour around the well.
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6
As the flour gets incorporated and a buttery dough starts to form, pull in more flour into the dough from around the sides.
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7
When all the flour is worked in, squeeze the dough tightly together into a ball.
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8
Cover with wrap and chill in the fridge for about 1 hour.
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9
Grease the cake/springform pan with butter and sprinkle with flour.
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10
After chilling, roll out 2/3 dough into a rough round shape for the pan.
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11
Press it into the bottom of the pan.
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12
Poke the bottom of the crust several times with a fork.
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13
Roll out a little of the remaining dough for the sides of the crust and press it around the sides of the pan to form an even border.
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14
Mix the jam with rum and spread in the crust.
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15
Roll out the rest of the dough into a sheet and cut into strips for the crisscross pattern across the top.
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16
It's also fun to try shapes like circles and stars :) After you lay out the top, brush some milk over the crust.
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17
Preheat oven to 180C/350C.
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18
Bake for 30-40 minutes, or until the pastry dough is golden brown and the center is bubbling.
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19
(I recommend checking after 20 minutes since ovens can be quite different!).
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20
Let cool and then remove from the pan.
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21
The cake gets better as it ages, so it will actually taste better if you cover it in aluminum foil and let it set for a couple days!
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22
When you're ready to eat, slice and enjoy!
