Easy three-layers almond cake filled with jam

A really easy classic cake which can be served on any occasion or any time during the day thanks to the simple but delicious flavours of it!

Cooked by Elias Demirtzoglou,

"Cook Book" magazine of "ETHNOS" newspaper

Ingredients (for 8 people):
125 gr. of butter
1 cup of granulated sugar
4 eggs
1 cup of blanched almonds, finely ground
2 cups of self-raising flour + extra to dust the tin
300 gr. of jam (raspberry, strawberry, apricot or blackberry)
1 lemon, the zest
plenty of icing-sugar for dusting

Method:
Preheat the oven to 180°C. Brush with butter and lightly dust with flour the sides and the bottom of an oblong cake tin.

In the bowl of a standing mixer beat the butter along with the sugar until they become creamy and fluffy. Add the eggs one at a time and the lemon zest while continually beating.

Add the ground almonds and the flour and beat until they are incorporated.

Empty the cake batter into the tin and put on the middle shelf of the oven. Bake for about 30-45 minutes or until a knife comes out clean when immersed.

Take out of the oven and allow the cake to cool completely before you cut it lengthwise into 3 equal parts.

Place the first part on a serving platter and spread on it 150 gr. of the jam. Place the second piece on top and spread the rest of the jam.

Cover with the last piece and sprinkle on top with plenty of icing sugar.