In a big bowl beat butter and sugar using a handheld mixer, until creamy (about 10 minutes).

Separate the egg yolks from the whites, put the latter in the fridge.

Add the yolks one at the time to the butter and sugar, and keep beating until each one is absorbed.

Add Brandy and lemon juice, and mix well.

Preheat the oven at 180° (355° F).

Sift together the flour, the cornstarch and the baking powder. Add salt.

Finally add the almond flour (or ground almonds) and stir.

Add the dry ingredients to the wet ingredients and combine.

Whip the egg whites to a firm consistency. Gently fold the whipped egg whites into the rest of the ingredients.

Grease and flour the cake pan (or just use non-stick spray), and pour the dough in the pan.

Back in the preheated oven at 180° (355° F) with the open valve for 45 minutes. If your oven does not have the valve, leave the oven door slightly open using a wooden spoon or a small ball made of aluminum foil.

Take the pan out of the oven and let it cool off.

Preheat the grill at 180° (355° F).

Coarsely cut the almonds with a kitchen knife and place them on an oven tray lined with baking paper.

Cook under the grill for 5 minutes, or until golden (not burnt).

Once cold cut the cake in half horizontally and fill it with the jam of choice.

Cover with the other half. Spread a thin layer of jam on top of, and all around the cake.

Cover with the crumble of toasted almonds.