Louise Cake is an NZ classic! Our recipe layers buttery shortcake with raspberry jam and a light, coconut meringue topping. It's a traditional louise cake treat that will delight!
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Reviews
70
What did you think of this recipe?
Sandy
Delish
5
Unknown
absolutely scrummy
5
Unknown
Simple and delicious.
5
Julie
Both the top and the base were much too sweet. I presume being a sugar company, Chelsea has gone for a high sugar recipe, but this has an extremely sweet base, a layer of sweet jam and a very sweet topping. This recipe bakes the base for 10 mins, let it cool then add the jam, currants and topping. The problem with this is that the base drops as it is only half cooked when the toppings are added. It does bake through when it goes back into the oven but the base is a disappointment. I think chilling the base in the refrigerator and cooking for the total time (with a tray on the rack above the cake if needed to stop the meringue browning too much) works a lot better.
2
Val Palmer
Lovely
4
Emil
DELISH!!!!
5
Sade
This was great, I made this recipe gluten free by substituting the flour with coconut flour & gf baking powder. It turned out perfect.
5
Xanthe
I've made this recipe a few times now and it's certainly one of my favourites! So easy and not too much mess or fuss. I've improvised a couple of times with jams, using Strawberry and Wild berry a few times, but Raspberry is always nicer I find. Happy baking!
5
Jeannie
Brilliant, recipe; easy to follow and the end result was PERFECT. Thank you.
5
Jack Raz
I love this recipe, mother Used to make it for us kids (I'm 62 now) I'll make this for my daughter and those that love good kiwi tucker; Aussies love Kiwi slices and cakes I bake. Chur bro! Thank U, Kapai NZ.
Preheat oven to 170°C bake. Grease a 30cm x 20cm slice tin and line with baking paper.
Base Place butter and sugar in a large bowl and cream until light and fluffy. Beat in egg yolks one at a time, then sift in flour and baking powder. Mix well until it resembles fine breadcrumbs, then press evenly into prepared tin.
Bake for 10 minutes then remove from oven to cool for 5 minutes. Increase oven temperature to 180°C.
Topping Place the egg whites in a clean bowl and beat until they form stiff peaks. Add the sugar a little at a time and continue to beat until the mixture is thick and glossy. Gently fold in the coconut and vanilla.
Spread the raspberry jam over the prepared base then spread coconut mixture on top. Bake for 15-20 minutes, until pale golden and set. Cool in the tin, then remove and slice into squares.
Additional tips
Top with freeze dried raspberries before serving, if desired.
Both the top and the base were much too sweet. I presume being a sugar company, Chelsea has gone for a high sugar recipe, but this has an extremely sweet base, a layer of sweet jam and a very sweet topping. This recipe bakes the base for 10 mins, let it cool then add the jam, currants and topping. The problem with this is that the base drops as it is only half cooked when the toppings are added. It does bake through when it goes back into the oven but the base is a disappointment. I think chilling the base in the refrigerator and cooking for the total time (with a tray on the rack above the cake if needed to stop the meringue browning too much) works a lot better.
2
Val Palmer
Lovely
4
Emil
DELISH!!!!
5
Sade
This was great, I made this recipe gluten free by substituting the flour with coconut flour & gf baking powder. It turned out perfect.
5
Xanthe
I've made this recipe a few times now and it's certainly one of my favourites! So easy and not too much mess or fuss. I've improvised a couple of times with jams, using Strawberry and Wild berry a few times, but Raspberry is always nicer I find. Happy baking!
5
Jeannie
Brilliant, recipe; easy to follow and the end result was PERFECT. Thank you.
5
Jack Raz
I love this recipe, mother Used to make it for us kids (I'm 62 now) I'll make this for my daughter and those that love good kiwi tucker; Aussies love Kiwi slices and cakes I bake. Chur bro! Thank U, Kapai NZ.