Preheat the oven to 180 °C. Grease the baking tray and line the base with baking paper.
Mix the white flour, baking powder, sugar, salt and cinnamon. Crumble the cold diced butter and the egg into the flour mixture until the mixture resembles coarse breadcrumbs. Press this mixture evenly into the base of the baking tray and refrigerate if used later
Filling
Spread the raspberry jam evenly on the base and evenly distribute the chopped almonds.
Crumble topping
Mix the white flour, oatmeal, sugar, salt and cinnamon. Crumble the cold diced butter into the flour until the mixture resembles coarse breadcrumbs.
Carefully spread this mixture evenly over the raspberry base.
Bake in a preheated oven at 180 °C for 35–40 minutes, or until an inserted skewer comes out clean.
Stuff to know
This quantity will fill a tray measuring 20 x 25-30 cm. Add some raspberries if desired. It’s possible to decorate the top of the cooled traybake with a glaze made from icing sugar mixed with a little cold water.
Recipe by Jeroen Valkenier Recipes at https://jpvalkenier.com/raspberry-and-almond-tray-bake/