Preheat the oven to 355 degrees F (180 degrees C). Grease a springform tin with butter and line the base with paper.
Fill a saucepan with water and submerge
. Bring the water to the boil and simmer the lemons for 25 minutes or until tender.
Drain the lemons and leave to cool for 15 minutes. Place the lemons in a blender and blitz until smooth.
Caster Sugar (1 cup)
together. Beat in the
Olive Oil (1/3 cup)
followed by the lemon paste. Fold in the
Almond Flour (1 1/2 cups)
Baking Powder (1/2 Tbsp)
Pour the mixture into the tin and bake on the middle shelf for 1 hour (no fan), or until golden brown.
The cake should have a light springy touch to the top and have shrunken away from the sides of the tin. Leave the cake to cool in the tin.
Zest and juice the remaining
In a small saucepan over low heat, combine the
Caster Sugar (1 Tbsp)
with the lemon juice and zest and simmer until the sugar has dissolved.
Use a skewer to prick holes all over the cake and drizzle over the syrup. Leave the cake to cool completely before turning out and serving with whipped cream.