Like Nigella's Clementine cake
- 375-400 g unwaxed lemons (3-4)
- 250 g caster (superfine) sugar
- 250 g ground almond meal
- 6 eggs
- 1 teaspoon baking powder
Adapted from eatlittlebird.com
Place the lemons in a medium saucepan and cover with water. Bring to the boil and reduce to a simmer. Cook for 1.5 hrs until they are soft to the touch. Top with boiling water if necessary. Once cooked, removed to a bowl and let them cool.
Preheat oven to 190C and grease the base of a 20cm (8in) cake pan.
Remove the stems and cut lemons in half. Remove the seeds too. Add all the rest to a food processor and process until smooth. Add the rest of the ingredients and blitz again until everything is well combined. Pour batter into cake pan and bake for 1 hr or until a skewer inserted in the middle comes out clean. Check at about 40 minutes. If it's browning too much cover with a sheet of foil loosely on top
Cool cake on a wire rack.