Louise cake
Louise cake, from above
Non vegEggNew Zealand

Louise cake

Buttery base, raspberry jam and a coconut meringue top. New Zealand's prettiest tea slice.

60 minTime
3 gProtein each
mildSpice
A slice for royalty2 chapters · 1 min read

Make it your way

Grandma's wayButter base with raspberry jam and coconut meringue.
The original
261kcalsame
3 gproteinsame
2 gfibresame
60minutessame

Louise cake.

Per serving, worked out from the ingredient table.

Ingredients

12 servings
Butter7 tbsp, soft
Sugar¼ cup for base, 1/2 cup for meringue
Egg yolk2 yolks
Maida (all-purpose flour, plain flour)1⅔ cups
Baking powder1 tsp
Jam (jam or jelly)½ cup raspberry jam
Egg white2 whites
Desiccated coconut (unsweetened shredded coconut)1 cup

Method

5 steps
  1. 1Cream butter and 1/4 cup sugar, beat in yolks, then mix in flour and baking powder.
  2. 2Press into a lined 20 x 30 cm tin and bake at 180°C for 12 minutes.
  3. 3Spread with jam.
  4. 4Whip whites to soft peaks, beat in the remaining sugar until glossy, fold in coconut and spread over the jam.
  5. 5Bake at 160°C for 25 minutes until lightly golden. Cool, then slice.
Serve it like this

Cut into neat fingers so the jam stripe shows, and serve on a doily with tea.

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Make it a meal

What goes with Louise cake: a bread or rice, a side, something to drink and something sweet.

A little snack Kūmara chips45 min
A little snack Mussel fritters35 min
To drink Masala chai10 min
To drink Flat white5 min
To drink Pink lemonade15 min
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