Directions

1. Oven 160C or Ninja 150C

2. Grease your spring based tin

3. Whisk up the egg whites until stiff & fluffy & then add the cream of tartar and totally whisk in - transfer this to another bowl

4. Add to the emptied mixing bowl, all the other ingredients and mix until smooth

5. Now add the fluffy egg whites and gently fold them in to the batter. Try not to beat this, try and keep as much air as possible in the mix

6. Poor / spoon into your tin

7. Cook for about 30 - 40 minutes or until a skewer comes out clean

8. Allow to cool for 5 minutes

9. Expectations - This cake will shrink a little. This is perfectly normal

10. This cake is designed to be flipped upside down

11. Trust me it turns it into a rather attractive cake

Optional Syrup, which is included in the macros

1. Add all the ingredients to a very small saucepan / frying pan and mix well

2. Now sweeten to taste. I like the tartness, so I used very little

3. Heat until bubbling, reduce heat and cook until the sauce is glossy and syrupy

Finally

1. Serve up your cake and poor over the slices

2. If you're not eating straight away, then poor over the whole cake & it will probably crystallize like lemon drizzle cake. Trust me, it'll still be yummy

3. Enjoy :-)