Fifteen Kilograms of Imperfect Lemons

Combine 75g sifted plain flour, 250g sifted icing sugar, 120g almond meal, finely grated lemon zest from 2 large lemons, 6 egg whites and 180g melted butter. Mix well. Pour into a 22cm round lined cake tin and bake for 45-50 min at 180°C.

While the cake is baking, finely slice 4 lemons and put in small saucepan with 330g caster sugar and 160ml water. Cook until syrupy.

When cake is cooked, put onto a plate then pour over the lemons and lemon sugar syrup.