Cake! magazine by Australian Cake Decorating Network May 2015 | Page 91

Pistachio Cake with
White Chocolate Raspberries

20
minutes

30
minutes

2-3
hours

16
serves

Recipe by
Food Daily
fooddaily.com.au

Ingredients

Method

For the cake:
• 240g pistachios, unsalted and shelled
• ½ cup Natvia Baking Mix
• 3 tbsp Natvia Icing Mix
• ⅔ cup plain flour
• 6 egg whites
• ⅓ cup oil

For the cake:
1 Preheat oven to 160°C. Grease and line two round sandwich
tins with baking paper.
2 Process pistachios, Natvia Baking and flour to a fine powder.
3 Whisk egg whites until stiff peaks form. Add Natvia Icing, a
heaped tablespoon at a time, whisking well after each addition
until thick and glossy.
4 Gently fold a third of the egg white mixture into the dry
ingredients. Then fold in oil and the remaining egg whites.
5 Divide cake batter evenly between the two tins, levelling
out the top, and bake for 25-30 minutes or until an inserted
toothpick comes out clean.
6 Set aside to cool in the tins.

For the icing:
• 250g raspberries (defrost if using frozen)
• 2 tbsp Natvia Icing Mix
• 1 titanium-strength gelatine leaf,
soaked in cold water for 5 minutes
• 500g low fat cottage cheese,
blended to a smooth cream
For the vanilla syrup:
• 2 tbsp honey
• 1 tbsp water
• 1 tsp vanilla
For the white chocolate raspberries:
• 90g white chocolate
• 2 tsp oil
• 60g raspberries, (not thawed if using frozen)

Natvia is the
perfec t alternative
for your sweet
cravings! With only
0.4 calories per
serve Natvia is set
to sweeten desserts
and baked treats
withou t the guilt!

For the icing:
1 Process raspberries, Natvia Icing and 1 tablespoon water until
blended and strain through a seive, pushing as much syrup
through with the back of a spoon.
2 Heat 3 tablespoons of syrup to a simmer in a small saucepan
and add squeezed out gelatine sheet, stirring to dissolve.
3 Remove from heat, add to remaining syrup and blend into
cheese and refrigerate until required.
For the vanilla syrup:
1 Heat honey, water and vanilla in a small saucepan
(or microwave) until combined and brush tops of
the cooled cakes.
For the white chocolate raspberries:
1 Place white chocolate and oil in a small bowl set over
a small saucepan of boiling water, stirring until melted.
2 Using a toothpick, dip raspberries into chocolate
and set aside on a sheet of baking paper to set.
To assemble:
1 Spread ⅓ cup of raspberry icing on one
cake and top with the other one.
2 Spread the remaining icing over the top and sides
of the cake and refrigerate for 2-3 hours.
3 To serve, scatter raspberries over the top of cake.