The combination of lemon juice, eggs and ground almonds makes this cake very moist. It is necessary to handle carefully as it is delicate and can break easily. You can serve with whipped cream to offset the sweetness.
Place 2 lemons in a saucepan and cover with water. Bring to the boil, cover and simmer for 2 hours. Allow lemons to cool then cut them open and remove the seeds, membrane and peel. Roughly dice the flesh.
Preheat the oven to 180 degrees C. Grease and flour a 23cm springform tin.
Process the lemons, eggs, ground almonds, sugar and baking powder in a food processor.
Pour batter into the prepared springform tin. Bake for 1 hour or until the centre is firm. Cool in the tin. Gently turn out onto a serving plate, the cake is very moist and easy to break.