250 g ground almonds
6 eggs
A pinch of salt
250 g sugar
1 teaspoon baking powder
Cover the lemons with water in a saucepan and bring to a boil. Turn the heat down and simmer for 2 hours. I recommend putting a lid on the pan, because if you’re anything like me you’ll forget the lemons are on the stove, water evaporating away, and 2 hours later you’ll come back to find their dried and possibly charred remains.
Once the lemons have cooked, drain the water off and leave them to cool. When they are at room temperature, cut them open and look for any seeds that might be lurking within, and get rid of those.
Then take all of your ingredients in a food processor and whiz together to form the batter. The lemons go in skin, pith, flesh, and all.
Dump the mix into a lined springform cake pan, and bake at 190C for about 45 minutes, or until cooked in the middle. If it is getting dark on top you can cover it with foil while it finishes baking.
from Nigella via ButtermilkPartyCake
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