Put the lemon in a saucepan, cover with water and bring to the boil. Reduce the heat and simmer for 1 hour. Halve the lemon, remove the pips, then puree in a blender, skin and all.
Preheat the oven to 170C. Oil a 20cm, round spring form cake tin and line with a disc of baking parchment.
Beat the eggs and sugar together until pale and thick. Fold in the flour, baking powder, almonds and lemon purée. Pour into the tin and bake for 1 hour until the top is golden. Do keep an eye on it for the last 15 mins as fructose sugar is slightly more likely to catch. The cake will be fairly dark though. Leave to cool for 10 minutes, then turn out on to a rack and cool completely.
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