Tangy kiwifruit works so beautifully against the buttery cake and whipped cream that make up the layers of these stackers. I also love the gentle crunch and savoury touch the poppy seeds lend.



200g butter, softened

200g caster sugar

4 free-range eggs

1 tsp vanilla extract

200g ground almonds

50g spelt or plain all-purpose flour

Pinch sea salt

20g poppy seeds


10 green kiwifruit, peeled and cut into very thin slices

1 cup heavy cream

1 tsp vanilla extract

  1. First, make the cake layers. Preheat oven to 180 degrees Celsius fan bake. Line a 30cm x 20cm baking tray with baking paper.
  2. In the bowl of an electric mixer, cream the butter and sugar until pale, light and fluffy. Beat in the eggs, one at a time, along with the vanilla.
  3. Gradually fold in the ground almonds, flour, salt and poppy seeds. Mix until just combined.
  4. Pour the batter into the baking tray and spread out so it’s smooth. The cake should be about 2cm deep.
  5. Bake for approximately 10-15 minutes. The cake is ready when golden in colour and springy to the touch.
  6. Allow the cake to cool for around 10 minutes before turning out onto a cooling rack.
  7. Meanwhile, make the whipped cream. In the bowl of an electric mixer with a whisk attachment, whip the cream and vanilla until soft peaks form.
  8. Once the cake is completely cool, cut it into 5cm x 5cm squares. You should end up with 24 squares. You can adjust the squares to your size preference!
  9. Next, assemble the stackers. First use a cake square. Lay five green kiwifruit slices over the cake, then using a piping bag or resealable bag with one corner cut off, pipe about 2 tbsp of whipped cream onto the kiwifruit. Next, press a cake square on top. Repeat with another five kiwifruit slices, and then piped cream followed by another layer of cake. Finish with kiwifruit slices.
  10. Repeat with the remaining components until you have used all the slices of cake cubes.
  11. Serve immediately. Refrigerate in an airtight container for no longer than 24 hours.