The ingredients used to make this delicious sweet are: butter, sugar, eggs, flour, baking powder, raspberry or plum jam, coconut. Preparation takes some time and effort, but the result is worth trying it; the sweet and crunchy meringue combined with coconut and jam, gives the cake a unique and heavenly good taste. I have doubled the original recipe……….
3/4 cup sugar
4 egg yolks
2 ½ cups plain flour
2 teaspoons baking powder
300g Anathoth or Te Horo Raspberry Jam
4 egg whites
½ cup sugar
1 ½ cups desiccated coconut
1/4 cup shredded coconut threads
Preheat the oven to 180˚C or 160˚C fan-forced. Line a 20cm x 30cm slice tin with baking paper. Cream the butter and sugar. Add egg yolks. Fold in the flour and the baking powder. Press into the slice tin. Spread over the jam. Whisk the egg whites and sugar in a clean bowl until firm. Fold in desiccated coconut. Spread carefully over the jam. Sprinkle with coconut threads.
Bake for 30 minutes.
Louise Cake is a traditional dessert in New Zealand that has an ”old fashioned” recipe, but which has become the favorite cake of most locals and tourists visiting New Zealand. It is mainly made from a fine shortcake base which is topped with fruit based jam, coconut meringue and it is baked in the oven. The famous “Edmonds Classics” cook-book rated Louise Cake on the sixth place amongst the best sold and widely consumed desserts.