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.