Scrub the fruit well. Place in a pot, cover with water, bring to a boil, reduce heat to
simmer, cover and simmer for 2 hours, checking every once in a while to make sure the
water hasn’t boiled off too much. Drain and when cool enough to handle, cut the fruit
in half carefully, and remove all of the seeds (otherwise the cake will be bitter).
Preheat the oven to 350 degrees F. Grease and flour, or line with parchment, a 9-1/2- or
10-inch springform pan. Use matzo meal instead of flour if you are baking for Passover.
Put the fruit, skin and all, in a food processor fitted with the steel blade and puree.
Measure out 1-1/4 cups.
Beat the eggs with the sugar and baking powder at medium-high speed until thick and
lemon-colored. Add the ground almonds and mix well. Mix in the pulped lemon at low speed,
in two or three additions, beating for 20 seconds after each addition. Pour into the
prepared pan.
Bake for 1 hour, until firm and a knife comes out clean. If the top begins to get too
brown halfway through, cover loosely with foil.
