Peachy Cottage Cheese Angel Cake

Deliciously light and airy, you’ll find it’s the perfect finish to a meal with friends, family or both.



Preheat oven to 160°C. Grease and line the base of a 20cm springform cake pan with kitchen baking paper.
Place the cottage cheese into a large bowl. Separate the egg yolks from whites. Placing the egg yolks in with the cheese and the whites into a separate clean bowl.

To the cottage cheese bowl add the sugar, vanilla and orange rind. Beat with electric beaters for about 1 minute – (the mix will still have a few small cheese lumps and that’s ok). Stir in the almond meal.


With clean and dry beaters beat the egg whites in their bowl to form soft peaks. Use a metal spoon to then stir and fold the egg whites into the cake mix bowl. Use gentle folding, rather than beating.


Spoon mix into prepared cake pan. Cut the peach into quarters then slice each quarter into 3 slices. Arrange the slices in a circle around the edge of the cake pan. Bake for 60 – 70 minutes or until a skewer inserted into the middle of the cooked cake comes out clean. Stand in pan for 5 minutes before removing to a cooling rack.


(Note – when beating egg whites, it’s important that there is no yolk or fat from another source as this will inhibit the whipping process. So wash and dry beaters well between the yolk and egg white steps.)



100g chicken (cut into pieces)

30g Brancourts Cottage Cheese (Classic, Lactose free)

1/2 an orange, peeled then segmented

Diced beetroot (about a dozen pieces)

1/4 small red onion, finely sliced

2 handfuls kale

50g cranberries

10g pumpkin seeds

10g sunflower seeds


5 tablespoons extra virgin olive oil

2 tablespoons fresh lemon juice or balsamic vinegar

1 tablespoon of wholegrain mustard

Salt & black pepper