Gluten-free, dairy-free lemon cake

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Ingredients

2 cups	Ground almonds
3	Lemons, unpeeled (Main)
5	Eggs
½ cup	Sugar
1 tsp	Baking powder

Directions

1. 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.
2. Preheat the oven to 150C. Line an 18-20cm cake pan with baking paper.
3. Combine the almonds, sugar, baking powder and eggs in a very large bowl.
4. 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