Method

1. In a saucepan, combine the chopped lemons with the water and sugar.
2. Stir over a medium heat until the sugar dissolves, then bring to the boil and then reduce the heat and simmer for 20 minutes.
3. Use a slotted spoon to remove the lemon pieces from the syrup and allow the lemons to cool.
4. Add the passionfruit to the syrup and simmer for a further 10 minutes.
5. Cool, then transfer to a jar and store in the fridge.
6. Once the lemon pieces are cold, chop finely (the mixture will be like pulp).
7. Combine the butter and sugar in a bowl and beat with an electric mixer until pale and creamy.
8. Add the eggs one at a time and beat well.
9. Fold through the almond meal, coconut, sifted cornflour, baking powder and lemon pulp until combined.
10. Spoon the mixture into a greased and base-lined 23cm cake pan, and scatter over the flaked almonds.
11. Bake at 160°C fan forced for 60-70 minutes, or until cooked when tested with a skewer.
12. Allow to cool thoroughly on a wire rack before turning out of the pan.
13. To serve, drizzle the cake slices with the lemon and passionfruit syrup, and serve with a dollop of mascarpone.