Method

• 1.
  Place lemon in a deep saucepan, cover with cold water and place a small plate on top to keep lemon submerged. Bring to a rapid simmer over medium heat. Cook for 20 minutes or until lemon is just soft, topping up water if needed, then drain and cool completely. Cut into quarters and remove seeds. Place in a blender with oil and whiz until smooth and emulsified. Set aside
• 2.
  Preheat oven to 170°C. Grease a 20cm-round cake pan and line the base and side with baking paper.
• 3.
  Place eggs and sugar in a bowl and whisk to combine, then whisk in lemon puree, almond meal and flour. Spread into prepared pan and bake for 55-65 minutes until the top is just firm and a skewer inserted in the centre comes out clean. Cool in pan for 1 hour, then invert onto a wire rack and cool completely.
• 4.
  For syrup, combine sugar and juice of 1 1/2 lemons in a small saucepan over medium-low heat, stirring to dissolve the sugar. Bring to a simmer and cook for 6-8 minutes until thickened and starting to caramelise. Cool syrup, then mix in remaining juice of 1/2 lemon until combined. Cool completely to room temperature. Top cake with cream and drizzle with syrup to serve.