2 lemons, unwaxed, preferably organic
200g fructose or castor sugar
250g ground almonds
Preheat the oven to 150 C. Line a 20cm cake tin with baking paper
Wash the lemons, then put them into a saucepan and cover with water and bring to the boil. Simmer gently for approx 45 minutes or until the lemons are tender. Cool.
Drain and cut in half and remove any pips.Put into a food processor and process to a golden puree.
Whisk the eggs and sugar together until pale and thick. Whisk in the lemon puree and fold in the ground almonds.
Pour into the cake tin and bake for 1 ¼ hours or until a skewer comes out clean.
Cool in the tin and turn out carefully.