Lemon Poppyseed Bar

Step 1

Preheat your oven to 180℃/350℉ (fan-forced). Line a 23cm x 30cm slice tin with non-stick baking paper.

Step 2

In a food processor mix the almond meal, sweetener of choice, egg yolks, lemon zest and juice of half, poppy seeds, bicarbonate of soda, sea salt, and vanilla until well combined (Thermomix 30 seconds, speed 4). Set aside in a large mixing bowl.

Step 3

In a clean and a completely dry food processor or bowl, whisk your egg whites. You are wanting to form strong peaks (like for a meringue). I generally do this by whisking it until it becomes foamy (Thermomix butterfly inserted, 20 seconds, speed 3). Then add the cream of tartar and mix until peaks form (Thermomix butterfly inserted, 1½ minutes approx., speed 4). Stop beating as soon as strong white peaks form.

Step 4

Gently fold half of the egg white into the almond batter. Fold in the remaining egg white and pop in the oven for 20-25 minutes or until cooked in the middle.

Step 5

Allow it to cool a little before placing it on a wire rack to cool.

Step 6

To make the drizzle, mix the ingredients together in a small bowl and drizzle over the cake. If the ingredients separate or curdle, place the bowl over hot water to heat a little and whisk to combine.

Step 7

Personally, I’m generally a throw it all in kind of baker. But by separating the egg white, you will achieve a much lighter crumb. So I believe it is worth a little extra effort to beat the egg white. If you do have an egg white disaster or can’t be bothered, you will just have a heavier, but still delicious cake.