(will give you one 20 cm round cake tin):
125g margarine or butter
125g icing sugar
Beat those until fluffy with a mixer (it's easier if you use margarine than butter).
100g ground almonds
20-30g white chocolate (melted)
125g white flour
1 tsp baking powder
Mix all well together. Then take about 2/3 of the dough and fill a lined cake tin (I used baking paper at the bottom so it wouldn't stick). Take about 200g strawberry jam (or any other) and microwave for a minute or two until runny. Spread over the dough. With a decorating bag draw lines or any pattern on the cake. Sprinkle with almond flakes if you like.
Bake at 200 C until golden (so that a knitting needle or knife won't have dough sticking on them if you poke the cake).
Banana, strawberry and chocolate cake:
50g cocoa powder
6 tsp boiling water
4 tbsp milk
175g flour (self-raising or +1tsp baking powder)
250g caster sugar
Mix well together, then bake at 180C for 25-30 min in two separate cake tins. Fill with strawberry jam. Microwave three chopped up bananas for 2 minutes then mash and spread over jam.
For the icing:
Mix 80g of butter with icing sugar. Melt about 50g white chocolate and add. Then add more icing sugar and some milk to get a creamy consistency. Icing lasts in the fridge for at least a few days and can be put on when needed. Take out of the fridge a few hours before use.