Mix the butter, sugar and salt in a bowl. Add the eggs and continue to stir until the mixture becomes lighter in colour. Stir in the lemon zest. Combine the flour, almonds, cinnamon and ground cloves and stir into the mixture. Divide 3/4 of the mixture into the 8 ramekins and smooth down.
Stir the jam until smooth, spread over the bases leaving a gap of approx. 2 cm all the way around.
Spoon the remaining mixture into a piping bag with a smooth nozzle (approx. 8 cm in diameter) and pipe the edges all around the jam.
Bake for approx. 25 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, allow to cool a little, remove from the ramekins and leave to cool on a rack.