Roll the pastry dough out and cut to fit the tin. Trim the edges to straighten but keep the offcuts and be careful transferring the pastry. Use your rolling pin to help hold and position it. Bake blind for 10 minutes then set aside to cool a little bit

Roll out the offcut pastry and cut into strips. Set aside

Spread the jam all over the firm but warm pastry base and set aside

Cream the butter and sugar together until pale and fluffy

Mix the egg replacer and milk together and stir with the ground almonds into the batter

Lay the pastry strips in a lattice pattern over the top

Bake for 30 - 40 minutes until the cake is risen and golden

Cool on a wire rack then cut into equal squares