Peel and cut the kiwifruit into a small dice.  Place kiwifruit in a saucepan with lime juice and cover and simmer until soft.  Mash with a potato masher to break up the fruit a little.  Stir in the sugar and simmer for around 20 mins, stirring occasionally to stop it sticking to the bottom, until the jam looks syrupy.  If you’re unsure if it has cooked enough, put a teaspoon of jam on a cold saucer and leave to set and check the consistency – it thickens as it cools.  Makes 1 large jar.

Base

Turn the oven on to 180deg.  Using an electric beater, cream the butter and sugar until light and fluffy.  Add the egg yolks and slowly add the milk & vanilla and beat until combined.  Add the sifted flours and mix until just combined.  Spread into a 20cm x 30cm paper lined slice tin. Spread on about 1c kiwifruit jam (more or less to taste) and sprinkle over the lime zest.

Meringue  

Using an electric beater, beat the egg whites until stiff peaks.  Slowly pour in the sugar and beat until glossy.  Fold in the ground almonds and vanilla using a rubber scraper.  Spread the meringue over the base and jam and sprinkle with sliced almonds.  Bake at 180deg for 30 mins.  Leave to cool.  Cut into squares and sprinkle with more lime zest if desired.  Serve.

NB: there will be spare jam to have for your toast