Step 1

Place 2 lemons in a medium saucepan. Cover with water. Bring to the boil. Reduce heat to medium-low. Simmer for 1 hour 30 minutes or until very soft. Drain. Cool to room temperature.

Step 2

Meanwhile, thinly slice remaining lemons.

Step 3

Preheat oven to 180C/160C fan-forced. Grease and line a 6cm-deep, 20cm round cake pan.

Step 4

Place butter and 2 tablespoons honey in a small saucepan over medium heat. Cook, stirring, until melted and smooth. Bring to a simmer. Pour over base of prepared pan. Arrange lemon slices in base of pan, slightly overlapping.

Step 5

Coarsely chop cooked lemon, removing and discarding seeds. Place chopped lemon in a food processor. Process until pulpy. Add eggs, remaining honey, vanilla and oil. Process until well combined. Add baking powder, almond meal and coconut. Process until just combined.

Step 6

Pour into prepared pan. Bake for 45 to 50 minutes or until a skewer inserted into the centre comes out clean. Cool cake in pan for 15 minutes. Turn out onto a wire rack to cool.

Step 7

Drizzle cake with extra honey. Sprinkle with pistachios. Serve with mascarpone.