Preheat oven to 180C/160C fan/gas mark 4.

Grease and line a round tin with baking parchment, placing a syrup tin in the center.

Cream together softened butter and caster sugar until light and creamy (5-10 minutes).

Grate lemon zest into the butter mixture and beat it in.

Lightly beat eggs and gradually add to the butter and sugar mixture, beating well after each addition. Add flour if curdling.

Sift flour and ground almonds into the mixture, folding in batches until just combined.

Squeeze lemon juice and stir 2 tablespoons into the cake mixture, setting aside the rest for syrup.

Spoon cake mixture into the prepared tin, keeping the syrup tin central.

Bake for 20-25 minutes until golden brown and a skewer comes out clean.

While the cake bakes, prepare lemon syrup by combining reserved lemon juice (with water to make 100ml) and caster sugar in a saucepan.

Warm over medium-high heat, stirring until sugar dissolves, then cool.

Once the cake is baked and still warm, prick the surface all over with a cocktail stick.

Brush the cake with lemon syrup, allowing it to soak in. Reserve remaining syrup for glazing fruit.

Let the cake cool slightly before carefully removing the syrup tin.

Set the cake, still in its round tin, on a wire rack to cool completely.

Remove cooled cake from the tin.

Cut the cake in half to make two rainbow shapes.

Whip double cream until soft-to-medium peaks form.

Spread cream over each rainbow-shaped cake, creating a slightly textured finish.

Place one cream-covered rainbow cake on top of the other.

Peel and slice kiwi fruit, mango, and strawberries into neat pieces.

Arrange fruit on top of the cake in neat rows to create a rainbow appearance.

Brush remaining lemon syrup over the fruit as a glaze.