Beat together 100g ground almonds, 150g self raising flour, 150g caster sugar, 150g butter or dairy-free spread, 2 eggs, a large pinch of salt, a large splash of milk and a small splash of vanilla or almond essence. When smooth and creamy, spoon half of it into a lined loaf tin, top with about 1/3 jar of any jam, then the rest of the cake mix. Smooth the top then swirl with a chopstick. Scatter over some crushed amaretti or other biscuits or some flaked almonds. Bake at 160C for a good hour or so, covering with foil if it gets too dark and until a skewer comes out clean. Leave to cool before slicing.