Base and sides 2.25 cups flour 3/4 cups sugar 3/4 cups butter 1 egg, beaten 3/4 cups sour cream 1/4 tsp salt 1/2 tsp baking powder 1/2 tsp baking soda 1 tsp almond extract Filling 1/2 lb cream cheese (room temp) 1/4 cup caster sugar 1/4 tsp vanilla 1 egg, beaten 1/2 cup rasberry jam 1/3 cup almond crumbs
Preheat oven to 180°C. Grease a 23 cm. springform pan.
For base: combine flour with sugar. Cut in butter. Reserve one cup of resulting crumbs.
To remaining crumb mixture add egg, sour cream, salt, baking powder, baking soda and almond extract. Mix. Spread over the base and up sides of prepared pan.
For the filling: combine the cream cheese with vanilla, egg and sugar. Spread over the batter. Top with rasberry jam.
Almond crumbs should be chunky. Mix with reserved crumb mixture and srinkle over the jam.
Bake 45 to 45 minutes. Test with a skewer to see if cooked. Cool the cake at least half an hour before serving - best if refrigerated.