Citrus Drizzle Cake (Grain-Free, Nut-Free)

Preheat the oven to 180 C / 355 F. Line a springform cake tin with parchment/baking paper and grease it lightly with butter or coconut oil.
Soften the butter in a microwave or in the oven, it should be the consistency of thick cream. Set aside.
Separate the egg whites from the yolk and add to a clean, deep bowl with a tiny pinch of salt. Add one of the leftover yolks to another mixing bowl and reserve the second for breakfast.
Whisk the egg whites with an electric mixer until soft peaks form and set aside.
In another bowl, add three whole eggs, softened butter (or coconut oil for a dairy-free version), and the rest of the cake ingredients. Whisk together until well combined and fluffy.
In batches, fold the whipped egg whites into the cake mixture and stir gently to combine.
Transfer the mixture to the cake tin and cut off excess parchment paper if needed. Flatten the top and pop in the oven, middle shelf for 40 minutes at 180 C / 355 F.
Remove the cake from the oven and let it cool in the tin for 10 minutes. Remove and transfer to a platter and cool for another 5-10 minutes.
Combine and whisk together the citrus drizzle ingredients. Use a pointy knife to poke a few small holes in the cake. Drizzle the citrus honey mixture all over the cake. Garnish with fruit and berries and serve with whipped coconut or regular cream or with unsweetened yoghurt of choice.