Louise Cake
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A classic New Zealand dessert featuring a buttery shortbread base, a layer of raspberry jam, and a crisp, chewy coconut meringue topping.
- Time
- 55 minutes
- Equipment
- Oven
- Good for
- Snacks
- Contains
- Gluten, dairy, eggs, and alcohol
- Diet
- Vegetarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Shortbread Base
- 100 g
- 35 g
- 4 g
- 190 g
- 5 g
Filling
- 160 g
Meringue Topping
- 65 g
- 100 g
- 85 g
Weights are estimates. Together, the ingredients weigh about 870 g before cooking, which is about 70 g per serving.
Steps
Preheat your oven to 350°F (180 °C) (180°C (350 °F)) and grease or line a square baking tin with parchment paper.
In a large bowl, cream together the softened butter and 1/2 cup of caster sugar until light and fluffy.
Beat in the egg yolks and vanilla extract until well combined.
Sift in the flour and baking powder, then mix until a soft dough forms.
Press the dough evenly into the bottom of the prepared baking tin.
Bake the base for 10-15 minutes until it is lightly golden and set.
Remove the base from the oven and spread the raspberry jam evenly over the warm base.
In a clean bowl, whisk the egg whites until stiff peaks form.
Gradually whisk in the remaining 1/2 cup of caster sugar until the mixture is thick and glossy.
Gently fold in the desiccated coconut.
Spread the coconut meringue mixture over the jam layer, smoothing it to the edges.
Return to the oven and bake for another 15-20 minutes, or until the meringue is golden brown and crisp on top.
Allow the cake to cool completely in the tin before slicing into squares.
Notes
This recipe is a classic New Zealand 'slice'. Be careful not to overbake the meringue, as it can burn easily due to the sugar and coconut content. Store in an airtight container for up to 3 days.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 287
- Protein
- 3 g
- Carbs
- 39 g
- Fat
- 14 g
- Fiber
- 2 g
Where the calories come from
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