Louise Cake
- Serves 6+
- Prep time: 10 mins | Cooking time: 30 mins
This Louise cake recipe is a classic New Zealand baking recipe, with a buttery biscuit base, sweet raspberry jam filling, and a light coconut meringue topping. Easy to make with simple pantry ingredients, it's the perfect slice for morning tea, afternoon tea, school lunchboxes, or sharing with family and friends.
Recipe by: Pams
Ingredients
75g Pams Butter
2 tablespoons Pams Sugar
2 eggs, separated
1¼ cups Pams Plain Flour
1 tsp Pams Baking Powder
¼ cup Pams Raspberry Jam
½ cup castor sugar
½ cup Pams Shredded Coconut
Method
Preheat the oven to 180°C. Grease a 20 x 30cm baking tin.
Cream the butter and one tablespoon of sugar until light and fluffy. Beat in egg yolks. Sift flour and baking powder together and stir into creamed mixture. Press dough into the greased tin.
Spread the raspberry jam evenly over the base.
In a bowl beat egg whites until stiff but not dry. Mix in the remaining sugar and coconut.
Spread this meringue mixture over jam.
Bake for 25 - 30 minutes or until meringue is dry and lightly coloured. Cut into squares while still warm.
Serving suggestions
- Enjoy Louise cake with a freshly brewed cup of tea or coffee for a classic afternoon tea treat.
- Serve slightly warm with a dollop of whipped cream or vanilla yoghurt for an easy dessert.
- Cut into bite size pieces for an afterschool treat for the kids.
Recipe Tips
- Warm the raspberry jam slightly before spreading to make it easier to evenly cover the base.
- Stored in an airtight container, this slice will stay fresh for about 3 days.
- Freeze individual slices in resealable bags for up to 3 months for an easy homemade treat whenever the craving strikes.