Pistachio Choc Raspberry Birthday Cake

1. Preheat oven to 170°C fan-forced. Grease and line two cake tins.
2. In a KitchenAid Pure Power Blender, mix eggs & granulated sweetener for approx. 3-4 mins.
3. Add in the greek yoghurt, cacao powder, baking powder & salt. Mix until combined.
4. Pour the mixture into a bowl and add in the protein powder & flour. Fold until just combined, ensuring there are no lumps (do not over mix).
5. Divide the batter evenly between the two tins.
6. Bake for 28–34 minutes, or until a toothpick comes out mostly clean.
7. Allow cakes to cool completely before assembling.

1. Add frozen raspberries to a small pot and heat until softened. Mash with a fork.
2. Stir in maple syrup and chia seeds. Let thicken for 10–15 minutes.
3. Transfer to the fridge to cool while you prepare the cakes.

1. In a KitchenAid Pure Power Blender add the yoghurt, protein powder & maple syrup.
2. Mix until smooth.

1. Once cooled, level one sponge if needed to create a flat base.
2. Spread 100g pistachio spread over the bottom sponge.
3. Spoon the raspberry chia filling evenly over the top.
4. Add the second sponge.
5. Spread the remaining pistachio spread over the top layer.
6. Transfer icing to a piping bag, snip the tip to your desired size and pipe icing around the cake.
7. Decorate with fresh raspberries, crushed pistachios, freeze-dried raspberry pieces & flowers. Enjoy!

Storage

Store leftovers in an airtight container in the fridge for up to 2 days. Freeze slices in a sealed container for up to 1 month. For best texture, thaw overnight & warm for 10–20 seconds before serving.

*Macros are per slice.