Prepare the Cake Base:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and line an 8×8-inch baking pan with parchment paper.
2. Mix the Dry Ingredients: In a large bowl, combine the flour, ground almonds, baking powder, and salt. Stir well to combine.
3. Add the Wet Ingredients: Add the coconut oil, almond milk, and almond extract to the dry ingredients. Mix until a smooth batter forms.
4. Pour the Batter: Pour the batter into the prepared baking pan, spreading it evenly with a spatula.
5. Bake the Base: Bake in the preheated oven for 25-30 minutes, or until the top is golden and a toothpick inserted into the center comes out clean. Let the base cool for about 10 minutes.

Add the Cherry Jam:

6. Spread the Jam: Once the base is slightly cooled, spread an even layer of cherry jam over the top, covering the cake almost to the edges.
7. Return to Oven: Return the pan to the oven for 5-10 minutes to allow the jam to set into the cake.

Make the Glaze:

8. Prepare the Glaze: In a small bowl, whisk together the icing sugar and lemon juice until smooth. If the glaze is too thick, add a tiny bit of water to reach your desired consistency.

Finish the Bars:

9. Drizzle the Glaze: Once the bars are completely cooled, drizzle the glaze over the cherry jam layer in a zigzag pattern.
10. Add Almonds: Optionally, sprinkle sliced almonds over the glaze for added texture and a classic Bakewell topping.
11. Slice and Serve: Once the glaze has set, slice the bars into squares or rectangles and enjoy!