Recipe by Weigh It Up


  • 240g pistachios, unsalted and shelled

  • 1 cup Natvia Stevia blend

  • 2/3 cup plain flour

  • 6 egg whites

  • 1/3 cup Natvia Stevia blend

  • 1/3 cup oil

  • 250g raspberries (defrost if using frozen)

  • ¼ cup Natvia stevia blend

  • 1 titanium-strength gelatine leaf, soaked in cold water for 5 minutes

  • 500g low fat cottage cheese, blended to a smooth cream

  • 2 tablespoons honey

  • 1 tablespoon water

  • 1 teaspoon vanilla

  • 90g white chocolate

  • 2 tsp oil

  • 60g raspberries, not thawed if using frozen


  • 1.

    Preheat oven to 160°C. Grease and line two round sandwich tins with baking paper.

  • 2.

    For the cake, process pistachios, Natvia and flour to a fine powder. Whisk egg whites until stiff peaks form.

  • 3.

    Add Natvia, 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.

  • 5.

    Then fold in oil and the remaining egg whites. 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. Set aside to cool in the tins.

  • 6.

    For the icing, process raspberries, Natvia and 1 tablespoon water until blended and strain through a seive, pushing as much syrup through with the back of a spoon.

  • 7.

    Heat 3 tablespoons of syrup to a simmer in a small saucepan and add squeezed out gelatine sheet, stirring to dissolve.

  • 8.

    Remove from heat, add to remaining syrup and blend into cheese. Refrigerate until required.

  • 9.

    For the syrup, heat honey, water and vanilla in a small saucepan (or microwave) until combined and brush tops of the cooled cakes.

  • 10.

    To make the white chocolate raspberries, place white chocolate and oil in a small bowl set over a small saucepan of boiling water, stirring until melted.

  • 11.

    Using a toothpick, dip raspberries into chocolate and set aside on a sheet of baking paper to set.

  • 12.

    To assemble, spread 1/3 cup of raspberry icing on one cake and top with the other one.

  • 13.

    Spread the remaining icing over the top and sides of the cake and refrigerate for 2-3 hours.

  • 14.

    To serve, scatter raspberries over the top of cake.

Nutritional information

Nutritional analysis per serving (16 servings)

  • Energy 229kj
  • Fat Total 14g
  • Saturated Fat 2g
  • Protein 8g
  • Carbohydrate 46g
  • Sugar 8g
  • Sodium 119mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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