Lush Lemon Cake/pudding

4oz (113gm)60-70% buttery spread (I used Utterly Butterly)
4oz (113gm) Greek Yoghourt (I used Lidl cheap stuff in a big container for £1.50 or so)
1 CUP (22gm) Splenda
4 eggs beaten
2 teaspoons Orange Essence (could have been lemon but I only had orange)
6oz (170gm) Ground almonds
1 teaspoon Baking powder
3 unwaxed whole lemons

Put the lemons into a pan with plenty of water, bring to the boil and simmer for 1.5 hours.  I am told you can prick them all over with a fork and put them into a closed container in the microwave and do on full power 8 mins - well that was for 2 lemons - I haven't tried.  Whatever, they must be very soft and tender.  Remove from the water with a slotted spoon carefully or they will splatter all over if you use a colander to drain em (I used one lemon that had gone really dried up but it was OK and softened in the boiling process).  Allow to go cool.  When just warm split them open and remove all the seeds with your fingers and/or a sharp pointed knife.  Roughly tear them up into about 2" bits.  Put into a food processor. 

Preheat oven to 180C gas mark 4.  Add all the other ingredients to the food processor and process for a couple of minutes until you have a smooth cake batter.

Butter and bottom line a cake tin (I used a 21cm dia springform tin) and tip the batter in and cook for 30 - 40 mins.  The "cake" forms a sort of skin, but don't worry.  The "cake" should come out of the oven still feeling slightly soft but springy.  Eat very slightly warm!