Ingredients

Steps

• Cut the lemon into 8 wedges and remove flesh to leave 5mm of peel and pith.
• Dissolve granulated sugar in 300ml water and simmer the peel for 35-45 minutes.
• Drain peel, sprinkle with caster sugar, and dry in the oven at 110°C for 1 hour.
• Preheat oven to 180°C and line a 18cm deep round cake tin.
• Beat butter, sugar, flour, almonds, eggs, and zest in a bowl for 1 minute.
• Bake for 35 minutes, add peel decoration, and bake for a further 20-25 minutes.