Heat oven to 180C/160C fan/gas 4.
Grease a 20 x 30cm baking or roasting
tin and line with baking parchment. To
make the sponge batter, beat the butter,
flour, sugar, baking powder, eggs, yogurt,
vanilla and almond extract in a large bowl
with an electric whisk until lump-free.
Spoon into the tin and bake for 10 mins.
Quickly dot over the jam, scatter over the
almonds, then bake for 15-20 mins more
until golden and risen and a skewer poked
in comes out clean. Cool in the tin, then
dust with icing sugar.