Gluten-free, dairy-free lemon cake
Photo by iStock
- Place the lemons in a saucepan and cover with water. Slowly bring to the boil. Boil for one hour. Cool. Drain. Place the lemons in a food processor and blend until fairly smooth.
- Preheat the oven to 150C. Line an 18-20cm cake pan with baking paper.
- Combine the almonds, sugar, baking powder and eggs in a very large bowl.
- Stir in the pureed lemons. Pour into the cake pan. Bake for about 1 hour, until a skewer inserted in the centre comes out clean