Rennes Claude Traybake
Preheat the oven to 180°C (160 fan) | 350 F | gas 4 and grease and line a brownie tin with greaseproof paper.
Cream the butter and sugar together until well whipped then gradually whisk in the eggs, beating well after each addition.
Fold in the flour and ground almonds then swirl through the greengage jam.
Scrape the mixture into the tin and bake for 35 minutes or until a skewer inserted in the centre comes out clean.
Turn the loaf out onto a wire rack and leave to cool before slicing.