1️⃣ Prepare the Lemons

1. Place whole lemons in a saucepan, cover with water, and bring to a boil.
2. Simmer for 45 minutes, then drain and cool.
3. Once cool, cut open, remove seeds, and blend the lemons (skin and all) into a smooth purée.

2️⃣ Make the Cake Batter

1. Preheat oven to 160°C (320°F). Grease and line a cake tin.
2. In a large bowl, whisk together eggs, egg yolks, and caster sugar until pale and fluffy.
3. Gently fold in the almond meal, baking powder, cornflour, and plain flour.
4. Stir in the honey, melted butter, and lemon purée.
5. Pour the batter into the prepared cake tin and bake for 50–60 minutes, or until golden and a skewer inserted comes out clean.

3️⃣ Make the Rosemary Syrup

1. In a saucepan, bring water, sugar, and rosemary sprigs to a gentle boil.
2. Simmer for 5 minutes, then remove from heat and let infuse for 15 minutes.
3. Strain out the rosemary and set the syrup aside.

4️⃣ Prepare the Mead Cream

1. Soak the gelatine sheet in cold water for 5 minutes, then squeeze out excess water.
2. Heat the milk, honey, and mead in a saucepan until warm (do not boil).
3. Stir in the softened gelatine until dissolved.
4. Transfer to a bowl and refrigerate until slightly thickened (about 30 minutes).

5️⃣ Assemble & Serve

1. While the cake is warm, brush it generously with the rosemary syrup.
2. Let it soak for 15 minutes before slicing.
3. Serve with a dollop of mead cream and garnish with rosemary flowers.