Preheat the oven to gas 4 / 180C / 350°F and line a rectangular baking tray, 7"x 11" size. Make sure the parchment paper hangs over the sides for easy removal after baking
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
Fold in the flour and almond essence and combine
Mix the egg replacer and milk together and stir with the ground almonds into the batter
Pour the batter over the pastry in the tin and level off
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
