Orange and raspberry bites recipe

Instructions:

1. Preheat your oven to 180°C/fan 160°C/gas 4. Grease a 22cm x 22cm cake tin with low-calorie cooking spray and line it with greaseproof paper.
2. In a large bowl, combine the egg yolks and sweetener. Add the grated zest and juice of the large orange. Use an electric hand whisk to beat the mixture for approximately 5 minutes, or until it becomes pale and slightly thickened.
3. In a separate clean bowl, whisk the egg whites until soft peaks form. Gently fold them into the egg yolk mixture.
4. Sift the self-raising flour and baking powder into another bowl, and then gently fold this mixture into the eggs.
5. Spoon the combined mixture into the prepared cake tin and bake for 20-25 minutes, or until the cake turns golden and firm. Allow it to cool in the tin for 10 minutes, and then remove it from the tin and let it cool completely.
6. For the topping, combine the soft cheese, quark, sifted icing sugar, and most of the orange zest in a bowl. Stir well until thoroughly mixed. Whisk the mixture briefly to create a smooth topping, making sure not to overbeat it as this can cause the mixture to become too loose. Spread the topping evenly over the cooled cake.
7. Chill the cake for 10 minutes, then sprinkle the remaining orange zest on top. Cut the cake into 16 squares and place raspberries on top of each square for decoration.

Note:

You can bake and ice this in advance and keep it chilled for up to 3 days.