1 1/4 c. flour
1 tbsp. cocoa
1/2 tsp. cinnamon
1/4 tsp. ground cloves
1 tsp. grated lemon rind
Sm. jar raspberry or apricot jam
1 tsp. salt
1 c. unsalted butter
1 c. sugar
2 eggs
1 c. ground almonds

In a bowl, mix flour, cocoa, cinnamon, cloves, and salt together, sifting 3 times. Add sugar, butter, eggs, and lemon rind; beat mixture well until light and fluffy. Grease a 9 x 9 x 3 inch cake pan and line with wax paper. Pour cake batter into pan and cook in preheated 400 degree oven for 10 minutes. Remove from oven and spread jam evenly over top. Sprinkle with almonds. Bake for another 45 to 50 minutes.