Summer fruit flan

1) Preheat oven to 180°C, Gas 4.
2) Grease a 23cm round cake tin and line the base.
3) Put eggs and sugar in a bowl over a pan of hot water and whisk until creamy.
4) Remove from heat and beat until cool.
5) Using a metal spoon, gently fold the flour into the egg mixture.
6) Fold in the melted butter and ground almonds.
7) Pour into the prepared tin and bake for 30-35 minutes until risen and beginning to shrink from the sides of the tin.
8) Turn out and leave to cool.
9) Sprinkle with almond liqueur.
10) Arrange fruit on top of the sponge.
11) Put the jam and 2 tbsp cold water in a saucepan.
12) Heat gently, stirring, until it boils. Simmer for 1 minute. Sieve and brush over fruit.
13) Allow jam to cool and set before serving.