Olive oil cake

Put the lemons in a pan and cover with boiling water. Put a piece of scrunched-up baking paper on top – this will keep in the heat, as the lemons will rise to the top of the water. Bring to the boil, then reduce the heat to a simmer and cook for 40 mins. Turn off the heat and leave to cool. Halve the lemons, removing any pips. Roughly chop, then transfer to a food processor and blend to a purée.

Heat the oven to 180C/160C fan/gas 4. Butter a 23cm springform baking tin and line with baking paper. Mix the flour with the baking powder. In a separate bowl, beat together the eggs and sugar using an electric whisk for 3-4 mins or until combined and pale. Beat in the puréed lemons, almonds and olive oil, then add the flour mixture.

Pour the mixture into the prepared tin and bake for 50 mins until cooked through (covering with foil if it starts to darken too much) . Leave to cool in the tin. The cake can be served just-warm or cold, dusted with icing sugar, along with a dollop of crème fraîche. It will keep in an airtight container for up to five days.