1. Preheat the oven to 180°C, and grease and line a 23 x 12cm loaf tin with baking paper, set aside.

2. In a saucepan, gently heat the coconut butter, coconut sugar and orange zest until the butter is melted and sugar has dissolved. It should not boil. Remove from the heat to cool.

3. Next, whisk in the almond extract and eggs. Sift in the gluten free flour, baking powder and sea salt, and add the ground almonds. Whisk gently until smooth (try not to overmix at this stage.)

4. Pour the mixture into the tin and top off with your blackberry jam. Press down gently and then finally scatter over the flaked almonds.

5. Bake for 50-60 minutes or until a skewer inserted just comes out clean and the loaf begins to pull away from the sides. Allow to cool in the tin.