Method:
Mix all the ingredients with a flat beater to a homogeneous dough, wrap in cling film and rest in the refrigerator for 30 minutes.
Add 2/3 of the dough to a lined 26cm cake tin and roll up a small edge of approximately 1,5cm. Spread the base with jam and use the rest of the dough to cover the cake. Brush with egg and bake.
Baking time: app. 35 minutes
Baking temperature: 175°C
Master Tip: Make sure you use gluten free baking powder!