Tweaking this classic dish and turning it into traybake makes it super convenient for transporting and for cutting. Ideal for taking to picnics and summer parties
Preheat the oven to 165°c (fan)
Put all of the plain flour and 50g of caster sugar in the mixing bowl before rubbing in 100g of unsalted butter with your fingertips. When the mixture resembles crumbs, pour it into the lined traybake tin, spread it evenly and press it down so the crumbs loosely join together
Bake the base for 15 minutes
While the base is baking, combine the remaining 100g of butter, 100g caster sugar, ground almonds and the egg in the mixing bowl with a spoon to make the frangipane topping
When the base has had its 15 minutes, remove it from the oven and add the jam, spreading it with the back of the spoon to make an even layer over the top, followed by all of the frangipane mix (this will be a thicker layer) and a sprinkling of flaked almonds before returning to the oven for a further 30 minutes
When the traybake is golden on top, remove from the oven and allow to cool completely before removing from the tin
Dust the whole thing with icing sugar, slice into bars and top with more flaked almonds. Enjoy!
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