Ingredients
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
Method
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.
