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Preheat oven 175 C and line the base of a spring
form tin and grease the sides.
Cut the cooled lemons and remove the pips.
Put the lemon s in a food processor and blend
until smooth.
With a hand mixer beat eggs and sugar until frothy
and add the vanilla essence and lemon puree’.
Then mix in the ground almonds and baking powder
and mix well.
Put the mixture in the prepared tin and bake until
its lightly golden ,check center with a skewer or
toothpick .
Let it stand for about ten minutes then remove the
spring form.
While still warm spread with melted jam.
Let it cool completely before decorating.
Whip the cream and cover the cake and then
decorate with the strawberries.
I served with extra cream and strawberries .
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