Firstly make the lemon stock syrup by placing the sugar, water and lemon into a pan and gently simmering for 8 – 10 minutes. Remove from the heat and set aside.

Preheat the oven to 150C/300F/Gas Mark 2.

To make the flourless cake, firstly pour the sugar into a bowl and add the egg yolks and lemon zest, whisk until a pale light cream stage. Stir in the ground almonds and combine with the egg mixture. In a separate bowl whisk the egg whites until stiff and gently fold into the almond mixture. Pour the batter into two small baking tins or 1 large tin and bake in the oven 1 ½ hrs.

Remove from the oven and allow to cool slightly, then drizzle with some lemon stock syrup and decorate with some of the poached lemon slices.