Classic New Zealand Louise Cake

Why Make This Recipe

Classic New Zealand Louise Cake is a beloved treat that brings back memories for many Kiwis. It has a lovely blend of flavors, combining a buttery base with sweet jam and a light coconut meringue topping. Not only is it delicious, but it’s also easy to make and perfect for any occasion, whether it’s a family gathering, afternoon tea, or a sweet snack. This cake is sure to impress both kids and adults alike!

How to Make Classic New Zealand Louise Cake

Ingredients

• 1 cup all-purpose flour
• 1/2 cup desiccated coconut
• 1/2 cup unsalted butter, softened
• 1/4 cup granulated sugar
• 1/2 teaspoon vanilla extract
• 1 egg
• 1 teaspoon baking powder
• 1/2 cup raspberry jam (or any fruit jam of your choice)
• 2 egg whites
• 1/2 cup desiccated coconut (for topping)
• 1/4 cup granulated sugar (for meringue)

Directions

1. Preheat your oven to 350°F (175°C). Grease and line an 8×8-inch baking pan with parchment paper.
2. In a bowl, combine flour, coconut, and baking powder.
3. In a separate bowl, cream together butter and sugar until light and fluffy.
4. Add the egg and vanilla to the butter mixture, then mix well.
5. Gradually fold in the dry ingredients until a crumbly dough forms.
6. Press the dough evenly into the bottom of the prepared pan.
7. Spread the raspberry jam evenly over the base.
8. Beat the egg whites in a clean bowl until soft peaks form.
9. Gradually add the sugar and continue beating until stiff peaks form.
10. Gently fold in the coconut.
11. Spread the meringue mixture evenly over the jam layer.
12. Bake for 20-25 minutes, or until the meringue is golden brown.
13. Let the cake cool completely in the pan before slicing.

How to Serve Classic New Zealand Louise Cake

Serve the Louise Cake in squares or bars. It pairs nicely with a cup of tea or coffee. You can enjoy it as a sweet snack or dessert after a meal. For an extra touch, dust with a bit of icing sugar before serving.

How to Store Classic New Zealand Louise Cake

To store the Louise Cake, keep it in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it, where it will last for up to a week. Make sure to let it come to room temperature before serving for the best taste.

Tips to Make Classic New Zealand Louise Cake

• Ensure your butter is softened for easier creaming with the sugar.
• Use your favorite type of jam; strawberry or apricot are excellent alternatives.
• When folding in the egg whites, be gentle to maintain the light texture of the meringue.
• Consider adding a splash of lemon juice to the egg whites for an extra zing!

Variation

You can create different variations of the Louise Cake by changing the type of jam you use. Some popular options include passionfruit, peach, or even a mix of berries.

FAQs

1. Can I use fresh fruit instead of jam?
Yes, you can use fresh fruit, but you need to cook it down with some sugar to create a thicker filling that won’t make the base soggy.

2. Is it possible to make the cake gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Make sure to check that other ingredients are gluten-free as well.

3. Can I freeze the Louise Cake?
Absolutely! You can freeze the cake before baking or after it has cooled. Wrap it tightly with plastic wrap and foil to prevent freezer burn. It can last up to 3 months in the freezer.

Classic New Zealand Louise Cake

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A beloved treat combining a buttery base, sweet jam, and a light coconut meringue topping. Perfect for any occasion.

• Total Time: 40 minutes
• Yield: 12 servings 1x

Ingredients

Scale 1x2x3x

• 1 cup all-purpose flour
• 1/2 cup desiccated coconut
• 1/2 cup unsalted butter, softened
• 1/4 cup granulated sugar
• 1/2 teaspoon vanilla extract
• 1 egg
• 1 teaspoon baking powder
• 1/2 cup raspberry jam (or any fruit jam of your choice)
• 2 egg whites
• 1/2 cup desiccated coconut (for topping)
• 1/4 cup granulated sugar (for meringue)

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Instructions

1. Preheat your oven to 350°F (175°C). Grease and line an 8×8-inch baking pan with parchment paper.
2. In a bowl, combine flour, coconut, and baking powder.
3. In a separate bowl, cream together butter and sugar until light and fluffy.
4. Add the egg and vanilla to the butter mixture, then mix well.
5. Gradually fold in the dry ingredients until a crumbly dough forms.
6. Press the dough evenly into the bottom of the prepared pan.
7. Spread the raspberry jam evenly over the base.
8. Beat the egg whites in a clean bowl until soft peaks form.
9. Gradually add the sugar and continue beating until stiff peaks form.
10. Gently fold in the coconut.
11. Spread the meringue mixture evenly over the jam layer.
12. Bake for 20-25 minutes, or until the meringue is golden brown.
13. Let the cake cool completely in the pan before slicing.

Notes

Serve in squares or bars; pairs well with tea or coffee. Store in an airtight container for up to 3 days at room temperature or up to a week in the refrigerator.

• Author: nevaeh-hall
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Dessert
• Method: Baking
• Cuisine: New Zealand
• Diet: Vegetarian

Nutrition

• Serving Size: 1 square
• Calories: 220
• Sugar: 10g
• Sodium: 80mg
• Fat: 10g
• Saturated Fat: 6g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 30mg