Linzer Cake

For a 28 cm diameter cake tin

300 g butter
300 g sugar
400 g flour
250 g grated almonds
3 eggs
16 g baking powder
Lemon zest
salt
Cinnamon, clove powder
300 g cranberries jam

Knead the butter with the sugar. Add the eggs and mix and stir until the mixture is nice and creamy.
Mix the remaining ingredients, add to the butter, sugar and egg mixture and knead.
Leave the dough to rest for about half an hour.
Pour three quarters of the dough into a springform pan and spread with the cranberry jam. Fill the rest of the dough into a piping bag with a hole nozzle and pipe a lattice-like pattern on top of the cranberries.
Bake the cake for about 40 minutes at 170 to 180 degrees.
Sprinkle with icing sugar as desired after the cake has cooled.