Rice Noodle Cake with Raspberry Sauce


300 g rice noodles, cooked, drained & refreshed

2 tbsp unsalted butter

500g cottage cheese

½ cup sugar

2 free range eggs

pinch of cinnamon, ground

1 tsp vanilla extract or essence

1 tbsp honey

icing sugar to dust

Raspberry sauce

2 punnets raspberries

4 tbsp water

½  cup caster sugar

1 vanilla bean split & scraped



Preheat oven to 180C

Butter & line a loaf tin

Place noodles in a mixing bowl

Process butter, cottage cheese, sugar, eggs, cinnamon & vanilla in a food processor until smooth. Pour over noodles. Stir to combine

Pour into your pre prepared loaf tin.

Bake for 40-45 mins, or until set

Cool completely

Make raspberry sauce

Place berries into hot pot with water, vanilla bean seeds and sugar. Cook until boiling and then blend.

Cut the noodle cake into slices pour over the raspberry sauce.