Healthy Lemon & Almond Cake (Serves 16 at 4 propoints each)

2 lemons
3 medium eggs
200g fruit sugar (fructose)
55g plain flour
200g ground almonds
1 tsp baking powder

1. Put the lemons in a small pan, cover with water, bring to the boil and simmer for about an hour.

2. Halve the lemon, remove the pips and puree in a blender (skin as well).

3. Preheat the oven to 170C. Oil a 20cm springform tin.

4. Beat the eggs and sugar together until pale and thick.

5. Fold in the flour, baking powder, almonds & lemon puree.

6. Pour into the tin and bake for an hour until the top is golden and a knife no longer comes out sticky.

7. Keep a close eye for the last 15 mins as fructose sugar is more likely to catch - the cake will be fairly dark though.

8. Leave to cool for about 10 mins then turn out onto a wire rack and leave to cool completely.