Instructions

1. Place the lemons in a medium saucepan and cover them with water.
2. Bring the saucepan to the boil and then reduce to a simmer, cooking the lemons for about 1 to 1.5 hours until the lemons are soft to the touch and a sharp knife goes through the skin easily.
3. Keep an eye on the saucepan and top up with boiling water from a kettle as necessary.
4. Once the lemons are cooked, remove them to a bowl and let them cool completely. I tend to cook the lemons the night before making the cake and simply leave the lemons at room temperature overnight.
5. Preheat the oven to 190°C (375°F) (without fan).
6. Grease and line the base of a 20 cm (8 inch) cake tin.
7. Place the cooked lemons in the food processor and blitz until you have a fine purée. Remove any seeds that remain.
8. Add the sugar, ground almonds, eggs and baking powder.
9. Blitz again until everything is well combined.
10. Pour the batter into the cake tin and bake for about 1 hour, until a metal skewer inserted in the middle comes out clean. At about 40 minutes, check to see if you need to place a sheet of foil on top of the cake to stop it from browning too much.
11. Leave the cake to cool in the tin on a wire rack.