Kiwi Layer Cake

Heat the oven to 400°F,  and grease a baking pan with butter.

Mix together the butter, sugar and eggs until creamy.

Slowly stir in the flour, almonds, and baking powder and mix into a smooth mixture. If it is too firm, add a little milk.

Transfer the mixture to the baking pan and bake for 30 minutes. Remove the cake from the tin and leave to cool on a wire rack.

To make the jam filling, chop three kiwis and puree. Transfer to a pot with the jam sugar and bring to the boil, stirring continuously. Boil for 2-3 min, set aside and leave to cool.

To make the topping, mix together the yogurt, sugar, lemon juice and zest. Soften the gelatine in cold water. Wring out and dissolve in 3-4 tbsp hot water. Stir in the some yogurt (of the same temperature) and quickly mix into the yogurt mixture. Chill until the mixture begins to gel then fold in the whipped cream.

Slice the remaining kiwis and cut the cake in half horizontally. Spread with half the kiwi jam, place the other half of the cake on top and spread with the remaining jam.